May 21, 2020 3 min read

Mushrooms make it healthy, right? At this point, you know that we love our tacos, but these triple-fried king oyster vegan mushroom tacos are seriously NEXT LEVEL. Flavoured with aromatic spices and marinated overnight, a bite of these king oyster mushrooms are sure to be a burst of flavours! They're incredibly hearty and delicious, making this vegan taco recipe the perfect way to change up your taco night. The secret into making this fried mushroom tacos crispy is the triple-fry method. It does take a bit more patience, but we assure you it will be 100% worth it. This vegan mushroom tacos recipe is completed with a salad made with Dibble Mayo  (cause healthy..) and generous drizzle of Dibble Chipotle Mayo for that classic Mexican taste. 

Prep Time 25 hours

Cook Time 15 minutes

Serves 5

Difficulty Easy


Triple-fried Mushrooms

  • 200g king oyster mushrooms, halved

  • 3 cups almond milk

  • 1 Tbsp apple cider vinegar

  • 1 tsp lemon juice

  • 3 tsp smoked paprika

  • 1 tsp ground chilli

  • 1 tsp ground cumin

  • 1 tsp ground coriander seeds

  • 1/2 tsp ground cumin

  • 1 tsp salt

  • 1/2 tsp pepper

  • 2 cups flour

  • 1 cup cornstarch

  • 1 tsp dried oregano

  • 2 tsp smoked paprika

  • 2 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1/2 tsp pepper

  • 3-4 cups vegetable oil (for deep frying)


  • 1/4 red cabbage, thinly sliced

  • 1 cup oak leaf lettuce, roughly chopped

  • 2 Tbsp extra virgin olive oil

  • 1/2 Tbsp apple cider vinegar

  • 1 tsp lemon juice

  • 1/2 tsp salt

  • 1 Tbsp Dibble Mayo


  • 5 small soft tacos, lightly toasted

  • 2 Tbsp coriander, roughly chopped

  • 1 lime wedge

  • 1/2 cup Dibble Chipotle Mayo

  • Pinch of salt and pepper


Triple-fried Mushrooms

  1. In a medium Tupperware container, whisk together the almond milk, vinegar, lemon juice, smoked paprika, chilli, coriander seeds, cumin, salt, pepper and add in the mushrooms.

  2. Coat the mushrooms by closing the lid and mixing thoroughly.

  3. Let the mushrooms marinate in the refrigerator overnight.

  4. In a large deep-dish pan, thoroughly mix together the flour, cornstarch, oregano, paprika, onion powder, garlic powder, salt, pepper and spread evenly.

  5. Add 2 Tbsp of the marinade in the batter mixture and using your fingertips, flake the batter. This will add extra crunchy bits when deep frying.

  6. Thoroughly coat the marinated mushrooms in the batter and set aside.

  7. In a medium pot, add the oil and heat on high. You'll know the oil is ready for deep frying when you add in a pinch of the batter and it starts to rapidly bubble.

  8. Carefully place the battered mushrooms 3 at a time and fry for 1 minute. Remove them from the oil, let it rest for 2 minutes and lightly coat them with the batter.

  9. Deep fry the pieces for 1 minute, remove from the oil and let it rest for 30 seconds.

  10. Deep fry for another 2-3 minutes or until golden brown and set aside.

  11. Repeat this for the remaining battered mushrooms.



  1. In a medium mixing bowl, add in the cabbage, lettuce and set aside.

  2. In a small mixing bowl, whisk together the olive oil, vinegar, lemon juice, salt and Dibble Mayo.

  3. Pour this dressing into the medium mixing bowl and thoroughly combine all the ingredients together. Set aside.



  1. Add about 2 Tbsp of the salad to a soft taco then 2-3 pieces of mushrooms, 1 tsp of coriander, 1 tsp of Dibble Chipotle Mayo, a pinch of salt and pepper and a squeeze of lime juice.

  2. Enjoy!


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