Vegan Mushroom and Carrot Tinga Tacos

2.7 (26 reviews)

Adapted and published with permission from McCormick’s series of vegan Mexican recipes


Vegan Mushroom and Carrot Tinga Tacos



  • 2 tsp. McCormick Garlic Powder
  • 1 tsp. McCormick Oregano Leaves
  • 1 1/2 tsp. McCormick’s Sea Salt
  • 1/2 tsp. McCormick Coarse Ground Black Pepper
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. tomato paste
  • 1 tsp. McCormick Paprika
  • 3 cups thinly sliced onions
  • 1/2 cup grated carrots
  • 2 lbs. oyster mushrooms, cut into thin strips
  • 4 large Roma tomatoes, coarsely chopped
  • 1 tsp. McCormick Chipotle Chili Pepper
  • 8 corn tortillas or tostadas
  • Optional: lime wedges, refried beans, shredded lettuce, vegan sour cream, chopped green onions, shredded vegan cheese, cilantro, and salsa


  • In a small bowl, mix the garlic powder, oregano, salt, and pepper.
  • In a large skillet, warm the oil over medium heat. Add the tomato paste and paprika and cook for 2 minutes, stirring constantly. Add the onions and carrots and cook until softened. Stir in the spice mixture and mushrooms and cook for 10 more minutes, stirring frequently.
  • In a blender, blend the tomatoes and chipotle chili pepper on high until smooth.
  • Add to the pan, reduce the heat to medium-low, and cook until the liquid has been reduced by about three-quarters and the mixture has the consistency of pulled chicken.
  • Divide evenly among the tortillas and top with your favorite vegan accompaniments.
Rated 2.7/5 based on 26 reviews

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