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Mushroom Birria Tacos

Mushroom Birria Tacos

By M&S Food
Published on 15 May 2026
These veggie birria-style tacos from M&S are a nutritious take on the Mexican classic and are set to become a family favourite. Meaty British oyster mushrooms are grilled until crisp and then simmered in a fiery chipotle broth. Tucked into tacos with oozy mozzarella and served with a rich dipping sauce, they’re the ultimate comforting-yet-nutritious meal.
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Time and servings

55 minsTotal time
4Servings
10 minsPrep time
45 minsCooking time

Ingredients

  • 2 tbsp M&S Chipotle Chilli Paste
  • 500ml pouch M&S Vegetable Stock
  • 2 tbsp M&S Fajita Seasoning
  • 2 tbsp M&S Flamin’ Fruit Chipotle, Pineapple and Garlic Hawwwt Sauce
  • 1 tbsp sunflower oil, plus extra for frying
  • 3 x 150g M&S Collection British Oyster Mushrooms, torn into thin strips
  • 300g pack M&S Corn and Wheat Tacos
  • 100g grated mozzarella
  • 1 onion, finely diced
  • 10g coriander, finely chopped
  • 2 limes, cut into wedges

Method

  • Step 1

    Heat the grill to medium-high. Put the chipotle paste, stock, half the fajita seasoning and the hot sauce in a pan. Bring to the boil, then simmer for 10 mins until slightly reduced. Season and set aside.

  • Step 2

    Toss the mushrooms in oil and the remaining fajita seasoning, then spread on a foil-lined tray. Grill for 10–15 mins until golden and crisp

  • Step 3

    Meanwhile, heat the oven to 180°C/160°C fan/gas 4.

  • Step 4

    Pour 200ml of the chipotle broth into a bowl and set aside for dipping. Add the crispy mushrooms to the remaining broth in the pan and simmer for 5 mins. Season.

  • Step 5

    Heat a splash of oil in a large non-stick pan over a medium heat. Briefly dip each plain taco into the mushroom broth to coat, then place in the pan.

  • Step 6

    Add about 2 tbsp of the mushroom mixture and a sprinkle of mozzarella to one half of the taco, then fold it over. Cook for 3 mins on each side until golden and the cheese has melted.

  • Step 7

    Keep the finished tacos warm in the oven while you repeat with the remaining ingredients.

  • Step 8

    Serve the tacos with the reserved broth for dipping, onion, coriander and lime wedges for squeezing over.