Baja-Style Lion’s Mane Tacos
Crispy. Bright. Comforting.Inspired by the laid-back food culture of coastal California and Mexico, these Baja-style Lion’s Mane tacos celebrate what we love most about cooking with mushrooms: texture, flavour, and a little bit of play. Lightly beer-battered Lion’s Mane is fried until golden, then layered with fresh cabbage, a zesty lime crema, and simple toppings that let the mushroom shine.This is intuitive cooking — no strict measurements, no stress. Taste as you go and make it your own.
Ingredients
Crispy Lion’s Mane
- Fresh Lion’s Mane mushrooms, cut into thick, fish-filet–style pieces 1-2 pieces per taco
- Neutral oil, for frying
Beer Batter
- Cold lager beer
- A splash of vinegar-forward hot sauce (such as Frank’s RedHot or Tabasco)
- Paprika Smoked if available, not sweet
- Garlic (fresh or powdered)
- Ground cumin
- Flour (Gluten-free flour works well, but use slightly less than a 1:1 substitute — some blends can become overly starchy)
To serve
- Flour tortillas (Corn tortillas are a great alternative)
Lime Crema
- Sour cream or cooking cream
- Mayonnaise
- Garlic powder
- Fresh lime juice (and a little zest, if you like)
- Optional hot sauce
Fresh Toppings
- Shredded cheese (cheddar, mozzarella, or any mild blend) (cheddar, mozzarella, or any mild blend)
- Tomatoes, finely diced
- Red onion, finely diced
- Fresh cilantro, finely chopped
- Red or white cabbage, finely shredded
- Fresh lime wedges
Instructions
Prepare the Mushrooms
- Cut the Lion’s Mane into long, thick pieces. This shape holds the batter well and gives the mushrooms their signature crisp edges once fried.
Make the Batter
- In a bowl, combine flour, smoked paprika, cumin, garlic, and a pinch of salt. Slowly whisk in cold beer until the batter is smooth and pourable — looser than pancake batter, but not watery.Season with a splash of hot sauce and adjust to taste. The batter should be lightly tangy, not spicy.
Fry
- Heat a shallow layer of oil in a pan over medium-high heat.Dip the mushrooms into the batter, allow excess to drip off, and fry in batches until golden and crisp on all sides. Transfer to paper towels and season lightly with salt while warm.
Lime Crema - Sauce Topping
- Mix mayonnaise, sour cream, lime juice, garlic powder, and hot sauce (if using) until smooth. Taste and adjust.A small blender or food processor works beautifully here.
Fresh Toppings
- Combine tomatoes, red onion, and cilantro with a generous squeeze of lemon or lime juice. Season lightly with salt.Fell free to make a bit more, and enjoy as an appetizer with some crispy tortilla chips
Assemble
- Warm the tortillas. (For an extra indulgent touch, add a little cheese while warming.)Layer with crispy Lion’s Mane, a spoonful of lime crema, shredded cabbage, and the fresh tomato mixture.Finish with lime juice and a dash of hot sauce, if desired.
Notes
Good to know (for Taco Newbies):
Itemized Shopping List (by category): Fresh produce
- Tacos are soft, not crispy like taco shells.
- They are eaten with your hands.
- Small portions are normal—enjoy two or three!
- The combination of warm, crispy, fresh, and creamy is typical of this cuisine.
- Not a fan of cilantro? Flat-leaf parsley is a good alternative.
Itemized Shopping List (by category): Fresh produce
- Lion's Mane
- Mushrooms
- Tomatoes (vine or cherry tomatoes)
- Red onions
- White or red cabbage
- A few Limes (or lemons as a substitute)
- Fresh coriander (usually in the fresh herbs section)
- Mayonnaise (e.g., Coop Naturaplan, Migros Bio)
- Sour cream or cooking cream
- Grated cheese (Cheddar, mozzarella, or a mild grated cheese blend)
- Wheat tortillas or Corn tortillas (optional, depending on the store)
- Tortilla Chips
- Drinks
Lager beer (light, not too bitter beer—non-alcoholic works too)
- Wheat flour (or gluten-free)
- Flour mix
- Paprika (smoked, if available)
- Ground cumin
- Garlic powder (or fresh garlic)
- Salt
- Sauces
- Vinegar-based chili sauce (e.g., Frank’s RedHot or Tabasco—not sweet)
- Optional Canned black beans or pinto beans (makes an excellent side dish)