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Prep Time
Cook Time
Total Time
Servings
Ingredients
- ¼ cup plus 2 tablespoons Florida Orange Juice, divided
- 2 pounds king oyster mushrooms, shredded (oyster, maitake, or cremini also work)
- 2 teaspoons onion powder
- 2 teaspoons ground sweet or smoked paprika
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon crushed red pepper flakes (optional)
- ¾ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 teaspoons maple syrup
- 2 teaspoons orange zest
- 12 (6-inch) yellow corn tortillas
Optional Toppings
- ½ cup premade guacamole
- 1 avocado, sliced (if using instead of guacamole)
- 1 cup store-bought pico de gallo salsa
- 2 radishes, thinly sliced
- 1 cup cilantro, roughly chopped
- 1 lime, cut into wedges
Instructions
- Arrange oven racks in the upper and lower thirds of the oven. Preheat oven to 425°F.
- Wipe mushrooms clean with a damp cloth if needed. Trim the tough ends, then use your hands or a fork to shred mushrooms lengthwise into thin strips. Place in a large mixing bowl.
- In a small bowl, combine onion powder, paprika, oregano, garlic powder, cumin, crushed red pepper flakes (if using), sea salt, and black pepper. Stir in ¼ cup Florida Orange Juice, olive oil, maple syrup, and orange zest until combined. Drizzle over mushrooms and toss to coat.
- Spread mushrooms evenly between two large baking sheets in a single layer. Roast 20 to 25 minutes, stirring halfway through, until browned and slightly crisp around the edges. Remove from oven and drizzle with remaining 2 tablespoons Florida Orange Juice. Toss to combine.
- Warm tortillas over a gas flame, in a dry skillet, or wrapped in foil in the oven until soft and pliable. Place on a serving dish or individual plates.
- Spread guacamole over each tortilla, if desired. Top with about ⅓ cup mushroom filling. Garnish with pico de gallo, radishes, and cilantro, if desired, and finish with a squeeze of lime. Serve immediately.
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