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Fried Wild Mushroom Tacos

Serves 4

Canola oil, as needed for frying

1½ cups all purpose flour

½ teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon chili powder

1½ cups unflavored seltzer, cold

1½ pounds wild mushroom, torn into 2-3” pieces

½ cup olive oil

¼ cup lime juice

1 tablespoon maple syrup

Splash of Tequila CAZADORES Reposado

2 cups green or red cabbage, thinly sliced

1 cup roasted poblano pepper, small dice

½ cup Spanish onion, small dice

¼ cup epazote, finely chopped

8-12 corn tortillas (8”), lightly toasted

2 avocados, mashed, seasoned to taste

Cotija cheese, crumbled to garnish

Lime wedges, to garnish

Salt and pepper to taste

  1. Place a Dutch oven over medium heat and fill the bottom of the pot by one third with canola oil. While the oil heats, you can begin working on the batter for the wild mushrooms.

  2. Combine the AP Flour, ground cumin, garlic powder and chili powder in a large bowl and slowly mix in the cold seltzer. Combine until the batter is just mixed, with no large visible lumps.

  3. When the oil reaches 190 degrees, dredge the mushrooms in the batter. Working in batches, fry the mushrooms until golden brown and crispy. Remove the mushrooms to a paper towel lined sheet and season with salt to taste.

  4. In a small bowl, whisk the olive oil, lime juice, maple syrup and small splash of Tequila CAZADORES Reposado to combine. Season to taste with salt and pepper and whisk again.

  5. Combine the thinly shredded cabbage, roasted poblano, Spanish onion and epazote in a medium bowl. Dress the slaw mixture with the Tequila-Lime dressing and season to taste with salt and pepper.

  6. To assemble the tacos, lay out a toasted corn tortilla and smear some of the seasoned mashed avocado along the center of the tortilla. Add some of the Roasted Poblano Slaw and top with the crispy battered wild mushroom, add crumbled cotija to garnish.

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