Jerk Mushroom Tacos Recipe

Chef’s Notes

This recipe gives me a taste of my childhood in Jamaica and Mauritius. It may seem like a lot of ingredients and steps, but it’s so quick to make.

Technical tip: For best flavor, marinate shredded mushrooms overnight.

Possibility of exchange: Instead of mushrooms, you can use green jackfruit.


For the pickle:

Pop all the ingredients into a food processor and puree until smooth but still a little course. Put aside.

For the mushrooms:


Shred the oyster mushrooms using a fork to make incisions, then separate the individual strands with your hands.


Toss the oyster mushrooms with the jerk marinade in a bowl until the mushrooms are well coated.


Heat the oil in a skillet over medium-high heat. When the oil is hot, add the mushrooms and turn frequently, until the edges of the mushrooms begin to crisp, about 5 minutes.

For the vegan coleslaw:

In a small bowl, whisk together mayonnaise, apple cider vinegar, mustard, sugar, salt and pepper.

Add the cabbage and carrots to a very large mixing bowl (the bigger the better). Pour the dressing over all the cabbage and toss well to combine. Finish with more salt and pepper, to taste.

For the mango chutney:


Peel and grate the mangoes.


Heat the oil in a skillet and stir in the mango, red pepper flakes, mustard seeds and lemon juice, and mix well until it starts to caramelize. Add salt to taste.


Let the chutney cool, then put it in a jar and store it in the fridge.

To serve:

Top each tortilla with jerk mushrooms, coleslaw, mango chutney, a squeeze of lime juice and cilantro.

Michael M. Tomlin