Mexican Taco Night with Crispy Tacos, Oyster Mushrooms and Creamy Guacamole

You want to plan a delicious evening with your friends? Then we have exactly what you need. Imagine a big table filled with homemade treats where everyone builds their own crispy tacos just the way they like them. Vegan with boldly seasoned oyster mushrooms, vegetarian with melted cheddar or manchego, or topped with tender roast beef for the flexitarian option. There is truly something for everyone. These are the kind of evenings I love most. Sharing flavors, mixing toppings and enjoying vibrant Mexican inspired food together.

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Ingredients for Crispy Tacos with Oyster Mushrooms and Creamy Guacamole

serves 4

For the Crispy Tacos

• 250 g corn flour

• about 350 ml warm water

• 1 pinch salt

• or 8 ready made corn taco shells

For the seasoned oyster mushrooms

• 400 g oyster mushrooms

• 1 red onion

• 2 garlic cloves

• 1 bunch spring onions

• 1 tsp cumin

• 1 tsp ground coriander

• 0.5 tsp cayenne pepper

• 1 tsp chili powder

• 1 tsp smoked paprika

• Salt and pepper

• 2 tbsp olive oil

• Juice of half a lime

For the creamy guacamole

• 2 ripe avocados

• 1 small red onion finely diced

• 1 tomato diced and deseeded

• 1 handful fresh coriander

• Juice of one lime

• Salt and pepper

For the pickled red onions

• 1 large red onion thinly sliced

• 150 ml white wine vinegar

• 150 ml water

• 1 tbsp sugar

• 1 tsp salt

• 5 peppercorns

• 1 bay leaf

Optional roast beef

• 600 g whole roast beef

• Salt and pepper

• 1 tbsp neutral oil

• 2 garlic cloves crushed

• 2 sprigs thyme

• Fleur de Sel

Toppings and garnish

• 1 fresh corn on the cob

• 200 g cherry tomatoes

• 1 bunch fresh coriander

• 150 g grated cheddar or manchego
  

Preparation for Crispy Tacos with Oyster Mushrooms and Creamy Guacamole

First prepare the pickled red onions. Bring vinegar, water, sugar, salt, peppercorns and bay leaf to a boil. Place the sliced onions in a jar and pour the hot pickling liquid over them. Let them sit for at least 30 minutes.

Next prepare the crispy tacos. Mix corn flour, salt and warm water into a smooth dough. Form small balls, press them flat between baking paper and cook in a hot dry pan on both sides. Then place them in the oven over a rack so they form their classic taco shape and bake until crispy. Alternatively warm ready made taco shells in the oven.

Now cook the oyster mushrooms. Heat olive oil in a large pan and sear the roughly torn mushrooms until golden brown. Add finely diced red onion, garlic and spring onions. Season with cumin, ground coriander, cayenne, chili powder and smoked paprika. Finish with salt, pepper and lime juice.

For the creamy guacamole mash the avocados roughly with a fork. Fold in red onion, tomato, fresh coriander and lime juice. Season to taste with salt and pepper.

Now prepare the optional roast beef. Season the meat with salt and pepper. Heat a pan with neutral oil and sear the roast beef on all sides over high heat. Reduce the heat, add crushed garlic and thyme and start basting the meat continuously with the aromatic fat. Transfer the roast beef to a preheated oven at 80 degrees Celsius and cook gently until it reaches an internal temperature of 56 degrees Celsius for perfect medium. Use a thermometer to measure the core temperature. Let the meat rest, slice it thinly and finish with a sprinkle of Fleur de Sel.

For the toppings cut the corn kernels off the cob. Quarter the cherry tomatoes and roughly pluck the fresh coriander. Sprinkle grated cheddar or manchego over the warm oyster mushrooms if you prefer a rich vegetarian option with melted cheese.

To serve place all components in bowls on the table. Everyone fills their crispy tacos with oyster mushrooms, creamy guacamole, pickled red onions, fresh corn, cherry tomatoes, coriander and optionally roast beef or cheese.

Resumé Mexican Taco Night

This Mexican taco night with crispy tacos, oyster mushrooms and creamy guacamole brings people together. Fully vegan, vegetarian with melted cheese or upgraded with tender roast beef for flexitarians. An evening full of flavor, creativity and shared enjoyment.

Get inspired by food for flexitarians

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The tools for this recipe

For this dish to turn out as intended, the right tools matter:

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

• Electric salt & pepper mill – season one-handed, at the push of a button, precise like a pro kitchen.

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FAQ

How do I make the tacos work for vegans, vegetarians and meat-eaters at once?

That's the whole idea of a taco night: set out boldly seasoned oyster mushrooms (vegan), melted cheddar or manchego (vegetarian) and tender roast beef (flexitarian), and let everyone build their own.

Can I make the crispy taco shells from scratch?

Yes – mix corn flour, salt and warm water into a smooth dough, press small balls flat between baking paper, cook them in a dry pan, then crisp them into shape in the oven. Ready-made shells warmed in the oven also work.

Can I prepare anything in advance?

The pickled red onions are ideal to make ahead – they need at least 30 minutes to sit and only get better, so you have less to do once guests arrive.