October 18, 2021

Sweet + Spicy Shiitake “Bacon” + Roasted Sweet Potato Tacos


Sweet and spicy vegetarian shiitake bacon and roasted sweet potato tacos
These vegetarian tacos are full of complementary flavors and textures. They are super satisfying and healthy. The Shiitake mushrooms are cooked with soy sauce to create a bacon-like flavor and texture. They are then tossed in a pineapple chipotle sauce and paired with roasted sweet potatoes. Then they are filled into tortillas of your choice and topped with my favorite sauce, Aji Verde!
Prep Time 15 mins
Cook Time 30 mins
Course Dinner, Main Course
Cuisine American, Mexican
Servings 4


For the Sweet Potatoes:

  • 1 large sweet potato, peeled and small diced (~ 1 cup)
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp coriander
  • ¼ tsp smoked paprika
  • ¼ tsp cumin

For the Shiitake Bacon:

  • 8 oz shiitake mushrooms stemmed and thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • ¼ tsp sea salt

For the Sauce:

  • 2 cloves garlic, minced
  • 1 tsp minced ginger
  • 1 tbsp adobo sauce
  • ½ cup pineapple juice
  • 2 tbsp honey
  • Juice from ½ lime
  • 2 tbsp soy sauce

For the Aji Verde

  • 1 bunch fresh cilantro, tear the bottom half of the stems off the cilantro and discard or save for flavoring soup, stew, beans etc.
  • 2 cloves garlic
  • ½ serrano pepper seeded
  • ½ cup mayonnaise
  • ¼ cup crumbled cotija or parmesan cheese
  • 1 tbsp Aji Amarillo Paste* (If you can’t find this, just add another serrano)
  • 1 tbsp lime juice
  • ¼ tsp salt

For Serving:

  • Tortillas of choice
  • Optional Garnishes: Chopped cilantro, crumbled cotija cheese, plantain chips, avocado etc.


  • Preheat oven to 350 degrees. Prepare 2 sheet pans with parchment paper.
  • In a medium bowl, toss the sweet potatoes with olive oil, salt, coriander, smoked paprika, and cumin. Spread them out on one of the prepared sheet pans.
  • Roast for 20-30 minutes, until tender. Set the bowl aside to use again.
  • In the same bowl you used for the sweet potatoes, gently massage mushrooms with olive oil, soy sauce and salt.
  • Spread them evenly on a parchment lined sheet tray.
  • Check them after 15 minutes for doneness. They should be mostly chewy and just slightly crispy.
  • In the meantime, make the sauce: In a medium saucepan, heat up the sauce ingredients. Bring up to a boil, then reduce to a simmer until the sauce coats the back of a spoon. Set aside.
  • Drizzle some sauce over the mushrooms to coat them. You can use more sauce if you choose when you assemble the tacos.
  • To assemble the tacos, place the mushrooms on the bottom of the tortilla, then top with sweet potatoes. Drizzle additional sauce if you want. Then add pickled red onions and the aji verde. Add any additional toppings like crushed up plantain chips, crumbled cotija cheese etc.


*Aji Amarillo Paste is an optional ingredient, but it does make the sauce taste more authentic. It is a simple puree of Peruvian yellow chile peppers.
Keyword gluten-free, healthy, vegetarian

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