Tasty 'Chicken' Taquitos

Tasty 'Chicken' Taquitos

We are absolutely obsessed with these taquitos. They're the kind of thing we make when we want to genuinely impress people without spending all day in the kitchen. The shredded mushroom 'chicken' is so satisfying, crispy on the outside, juicy and smoky on the inside, tucked into a golden rolled tortilla that you just can't stop picking up. They're perfect for a weekend snack, a sharing plate with mates, or honestly just a Tuesday night when you want something a bit special. Trust us, once you've made these you'll be coming back to them again and again.

Cook: 50 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking tray
  • Large baking tray (for baking taquitos)
  • Two forks
  • Microplane or box grater
  • Mixing bowl

Ingredients

  • 400g king oyster mushrooms
  • 100g plant-based cheese
  • 10 small corn tortillas
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tbsp ground coriander
  • 1 tsp cumin
  • ½ tsp salt
  • ½ tsp chilli powder
  • Pico De Gallo

Method

1

First, prepare the "chicken"

  • Cut the caps off the mushrooms and finely slice
  • Shred the stems of the mushrooms with two forks
  • The stems should resemble pulled chicken when you've finished
2

Prepare the marinade and flavour your mushrooms

  • Put all the marinade ingredients in a mixing bowl and stir to combine
  • Add the mushrooms to the bowl and stir until well covered
  • Pour the mushrooms out on a baking tray, making sure the shreds are evenly spaced
  • Put the tray in the oven and roast for 15 minutes
  • Take the tray out of the oven and let the mushrooms cool down to room temperature
3

Roll and bake the taquitos

  • Grate the dairy free cheese
  • Lay one tortilla out on the kitchen surface
  • Place a heaped tablespoon of the mushrooms at the base of the tortilla, sprinkle over some dairy free cheese and tightly roll it up into a tight, cigar-shaped tube
  • Put the taquito on the baking sheet
  • Repeat this process until all the mushrooms have been used
  • Brush the taquitos lightly with olive oil, put the baking sheet in the oven and bake for 20 minutes, turning halfway
4

Time to serve

  • Take the taquitos out of the oven and serve immediately with the guacamole and pico de gallo

Tips & Variations

  • Get your shred on: Don't skip the step of shredding the mushroom stems with two forks. It's a bit therapeutic honestly, and it's what gives you that pulled texture that makes these feel so meaty and satisfying.
  • Roll them tight: When you're filling and rolling your taquitos, make sure you roll them as snugly as you can. It stops them unravelling in the oven and gives you that satisfying crunch all the way through.
  • Serve straight away: These are at their absolute best fresh out of the oven while they're still crispy. Have your dips ready to go before they come out. We love them with a simple guacamole and some hot sauce on the side.

Why This Works

The trick here is in how you prep the mushrooms. Shredding the stems with two forks gives you that pulled, stringy texture that genuinely mimics chicken in the best possible way. Once they're marinaded and roasted, the flavour goes deep and you get this incredible caramelised, smoky coating that makes every bite taste way more complex than the ingredient list would suggest.