AL PASTOR MAITAKE TACOS WITH CITRUS CABBAGE SLAW
- WineCheeseScallops
- 12 minutes ago
- 8 min read
These Al Pastor Maitake Tacos with Citrus Cabbage Slaw put a delicious vegetarian spin on the classic taco-shop favorite. Meaty maitake mushrooms are coated in a smoky, sweet, spicy al pastor-inspired marinade featuring pineapple, chipotle, garlic, cumin, oregano, and Sazón, then roasted until tender and caramelized around the edges.
The mushrooms are tucked into warm tortillas and topped with a bright citrus cabbage slaw made with lime juice, pineapple juice, honey, Fresno chile, and red onion. Creamy slices of avocado finish everything off, creating the perfect balance of smoky, spicy, sweet, tangy, and fresh flavors.
These tacos are substantial enough to serve as a main course but easy enough for a weeknight dinner. They're also a fantastic way to showcase maitake mushrooms in a completely different way.
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Maitake Mushrooms
Also known as hen of the woods, maitake mushrooms are the star of these tacos. Their naturally firm, layered texture makes them an excellent meat substitute, especially when roasted at high heat. Instead of slicing them thinly, gently pull the mushrooms into large clusters so they retain their structure and develop beautifully browned, crispy edges in the oven.
Pineapple Juice
Pineapple juice plays an important role in both components of this recipe. In the mushroom marinade, it contributes the sweet, fruity flavor that's characteristic of al pastor while helping create a flavorful caramelized coating. In the slaw, it adds a subtle sweetness that balances the tart lime juice and spicy Fresno chile.
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Recipe Origins
Al pastor is traditionally associated with marinated pork cooked on a vertical spit, with pineapple and a complex blend of chiles and spices providing its signature flavor. This recipe takes those beloved flavors and applies them to maitake mushrooms, also known as hen of the woods.
Maitake is especially well suited for this preparation because its naturally meaty texture and ruffled clusters provide plenty of surface area for the marinade. Roasting at high heat allows the marinade to caramelize while the mushroom edges become wonderfully crisp.
A fresh citrus cabbage slaw adds another layer of contrast. Lime and pineapple juice provide acidity and sweetness, while Fresno chile and red onion bring a little heat and bite. Add creamy avocado and warm tortillas, and you have a taco that's loaded with contrasting textures and flavors in every bite.
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Tips for the Best Maitake Tacos
Don't break the mushrooms into tiny pieces.
Keeping the maitake in larger clusters gives them a more substantial, meaty texture and helps them develop crispy edges without becoming overly dry.
Use a mandoline for the cabbage.
Very thinly sliced cabbage makes the slaw much more tender and allows the citrus dressing to coat every piece.
Don't skip rotating the baking sheet.
Turning the pan halfway through roasting helps the mushrooms cook and caramelize more evenly.
Drain the slaw if needed.
If the cabbage releases a lot of liquid while it marinates, use a slotted spoon to transfer it to the tacos so the tortillas don't become soggy.
Adjust the heat.
Fresh Fresno chiles provide a moderate amount of heat. Pickled Fresno chiles add acidity as well as spice. For a milder taco, remove all of the chile's seeds or reduce the amount.
Don't overcrowd the mushrooms.
Spread the clusters out across the baking sheet so they roast rather than steam. Use two baking sheets if necessary.
Serving Suggestions
These tacos are delicious served alongside Mexican-style rice, black beans, grilled corn, or tortilla chips with salsa and guacamole.
For an especially fresh presentation, serve the tacos with extra lime wedges and a little additional cilantro.
They also make a great taco-bar meal. Set out the roasted mushrooms, slaw, avocado, tortillas, and additional toppings and let everyone build their own tacos.
Storage and Reheating
Store the roasted maitake mushrooms and cabbage slaw separately in airtight containers in the refrigerator.
The mushrooms are best enjoyed within 3–4 days. Reheat them in a skillet, oven, or air fryer to help bring back their crispy edges.
The slaw can be refrigerated for several days, although it will become softer as it continues to marinate.
Store sliced avocado separately and prepare it just before serving for the best texture and color.
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Why You'll Love This Recipe
Packed with flavor: The al pastor-inspired marinade combines smoky chipotle, pineapple, garlic, spices, and a touch of brown sugar.
Meaty and satisfying: Maitake mushrooms develop crispy, caramelized edges while staying tender inside.
Bright and fresh: The citrus cabbage slaw cuts through the richness of the mushrooms with plenty of acidity and crunch.
Great vegetarian option: These tacos are hearty and satisfying without meat.
Easy to customize: Use flour or corn tortillas and adjust the heat with fresh or pickled Fresno chiles.
Perfect for taco night: Everything can be prepared ahead of time and assembled just before serving.
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AL PASTOR MAITAKE TACOS WITH CITRUS CABBAGE SLAW
Ingredients
For the Citrus Cabbage Slaw
¼ cup fresh lime juice
2 tablespoons pineapple juice
2 tablespoons honey
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup thinly sliced red onion
1 Fresno chile, seeded and thinly sliced, or 2 tablespoons pickled sliced Fresno chiles
3 cups very thinly sliced red cabbage
¼ cup chopped fresh cilantro
For the Al Pastor Maitake Mushrooms
1 pound maitake mushrooms, also known as hen of the woods
⅓ cup pineapple juice
¼ cup neutral oil, such as canola oil
2 packets Sazón Goya Coriander and Annatto Seasoning
2 tablespoons apple cider vinegar
2 tablespoons light brown sugar
1 tablespoon soy sauce
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt, plus more as needed
4 garlic cloves, peeled
1 canned chipotle pepper in adobo sauce
2 tablespoons adobo sauce
For Serving
9–12 (4- to 5-inch) flour or corn tortillas
2 tablespoons avocado oil or vegetable oil
1 large Hass avocado, pitted, peeled, and sliced
Additional fresh cilantro, for garnish
Instructions
1. Make the Citrus Cabbage Slaw
In a large bowl, whisk together the lime juice, pineapple juice, honey, kosher salt, and freshly ground black pepper.
Add the thinly sliced red onion and Fresno chile. Toss to coat and let them marinate for 2–3 minutes. This gives the onion and chile a chance to soften slightly while developing their flavor.
Add the thinly sliced red cabbage and chopped cilantro. Toss thoroughly until everything is evenly coated in the citrus dressing.
Set the slaw aside to marinate while you prepare the mushrooms.
2. Prepare the Mushrooms
Preheat the oven to 375°F.
Line a large baking sheet with parchment paper or a silicone baking mat.
Trim away any tough bases from the maitake mushrooms. Gently pull the mushrooms into large clusters about the size of a broccoli floret, keeping the base intact whenever possible so the clusters stay together during roasting.
Arrange the mushroom clusters evenly across the prepared baking sheet.
3. Make the Al Pastor Marinade
Add the pineapple juice, neutral oil, Sazón Goya seasoning, apple cider vinegar, brown sugar, soy sauce, oregano, cumin, chili powder, kosher salt, garlic cloves, chipotle pepper, and adobo sauce to a blender.
Blend until completely smooth.
4. Marinate the Mushrooms
Pour the marinade evenly over the mushroom clusters.
Gently toss the mushrooms until every surface and crevice is coated with the marinade. Using your hands can make it easier to work the marinade into the ruffled mushroom clusters.
Taste and add another small pinch of salt if needed.
5. Roast the Mushrooms
Roast the mushrooms for 25–30 minutes, rotating the baking sheet halfway through cooking.
The mushrooms are ready when they are tender and deeply caramelized, with crispy, browned edges.
Keep the mushrooms warm while you prepare the tortillas.
6. Warm the Tortillas
Lightly brush both sides of the tortillas with avocado oil or vegetable oil.
Heat a skillet over medium-high heat.
Working in batches, warm the tortillas for approximately 20 seconds per side, flipping once, until they are soft and pliable.
Transfer the warmed tortillas to a clean kitchen towel and wrap them to keep warm.
7. Assemble the Tacos
Fill each warm tortilla with a generous portion of the roasted maitake mushrooms.
Top with the citrus cabbage slaw and sliced avocado.
Finish with a sprinkle of fresh cilantro.
Serve immediately with extra lime wedges, if desired.
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Frequently Asked Questions
What are maitake mushrooms?
Maitake mushrooms are also commonly called hen of the woods. They grow in large clusters with delicate, ruffled caps and have a firm, meaty texture that makes them particularly well suited for roasting and grilling.
Can I use another type of mushroom?
Yes. Oyster mushrooms are an excellent substitute because they have a similarly meaty texture and can be pulled into clusters. King oyster mushrooms can also work, although the texture will be somewhat different.
Are these tacos spicy?
They have a moderate amount of heat from the chipotle pepper, adobo sauce, and Fresno chile. You can easily reduce the heat by using less chipotle or removing the Fresno chile entirely.
Can I make the slaw ahead of time?
Yes. The slaw can be made several hours ahead and refrigerated until you're ready to assemble the tacos. In fact, allowing it to marinate gives the cabbage even more flavor.
Can I use flour tortillas instead of corn tortillas?
Absolutely. Both flour and corn tortillas work well. Choose whichever you prefer.
What can I use instead of Sazón Goya?
If you don't have Sazón Goya Coriander and Annatto Seasoning, you can use a combination of spices such as ground coriander, annatto or achiote, cumin, garlic powder, and salt. The flavor won't be exactly the same, but it will still work well with the al pastor-inspired marinade.
Can I make these tacos vegan?
Yes. Replace the honey in the slaw with an equal amount of agave nectar or another vegan sweetener. The remaining ingredients can be kept as written, assuming the specific tortillas and seasonings you use are vegan.
How do I keep the tortillas from getting soggy?
Avoid adding too much liquid from the slaw. Using a slotted spoon to transfer the cabbage to the tacos helps remove excess dressing. Assemble the tacos just before serving for the best texture.
Can I prepare the mushrooms ahead of time?
Yes. The mushrooms can be roasted ahead of time and refrigerated. Reheat them in a hot skillet, oven, or air fryer to restore some of their crisp edges before assembling the tacos.
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