A favorite in Mexican cuisine, these vegan tacos de bistec are so close to the real thing and you’ll want to make them over and over again. You need just a few ingredients for his vegan taco recipe that’s ready in no time.
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What Are Tacos de Bistec
Tacos de bistec are Mexican steak tacos typically made with flank steak or sometimes skirt steak.
These beef steak tacos are not only popular at taco stands but also commonly made at home. It’s an effortless meal that comes together in no time.
Vegan Tacos de Bistec
So of course we aren’t going to be making a steak taco recipe, we are going to veganize this classic Mexican dish!
We are going to be replacing the beef with a plant-based protein. Amigos, let me tell you that these vegan steak tacos are going to really hit the spot. They’re perfect for Taco Tuesday or busy day of the week.
The last time I made these tacos, my hardcore meat-eating boyfriend ate them up and loved them. So if you have family members that are meat-eaters and love tacos too, do make these tacos for them.
Why You’ll Love This Recipe
- The ingredients are easily found at your local grocery store.
- Ingredients are all budget friendly.
- This is a vegan recipe that’s meat-eater friendly too!
- You can enjoy traditional tacos with little effort.
- This is one of the easiest and best taco recipes you can have in your repertoire.
- Oyster Mushrooms: These will be our vegan beef or vegan meat substitute. You can find them at nearly all grocery stores. Farm stands that sell wild mushrooms will also sell oyster mushrooms.
- Soy Sauce: These help deepen that umami flavor in the mushrooms, and also add color.
- Spices and Seasonings: I keep it simple with just 4 spices but in a pinch you could even use fajita seasoning mix.
- Olive Oil: I use this for health reason but you could use your favorite vegetable oil.
- Warm Corn Tortillas: Though you could also use flour tortillas instead.
Alternatives to the oyster mushrooms can be Butler soy curls, which are a type of textured vegetable protein. Seitan steaks are another alternative I’ve seen people use to make these vegan steak tacos.
The soy curls require an extra step and a bit more prep work before you can cook them and may not be easily found everywhere.
Seitan steaks or meat cutlets you’ll either have to make your own at home or purchase ones from the store.
For me personally soy curls and seitan steaks are better for vegan carne asada tacos, or vegan al pastor or chicken tacos.
I prefer to use either oyster mushrooms or Portobello mushrooms for their taste and they also resemble the texture of meat better — if you like that sort of thing.
What to Serve With Tacos de Bistec
I keep it super simple for these vegan tacos de bistec because all the flavor is in the mushrooms or taco filling.
- Mashed Avocado: I take some avocados and mash with a little salt and just a squeeze of lime, until creamy. (You could also pulse it in a food processor until creamy.) Or you could just serve with slices of avocado instead.
- Homemade Salsa: The one you see in the photos is my salsa de molcajete but a homemade green salsa would also go great, or a simple pico de gallo works too.
- Cebollitas or Grilled Green Onion: These will give you the feeling of a vegan street tacos or a cookout. They add a nice touch to the tacos.
- Chopped Fresh Cilantro and Chopped Onion: Use either white or red onion.
- Refried Beans: Either pinto or black beans work.
- vegan Queso Fresco or Cotija Style
- Vegan Sour Cream: I don’t normally use crema on my vegan steak tacos, but you’re certainly welcomed to.
- Chiles Toreados: These will give lots of extra heat to your delicious tacos!
Looking for a Barro Plate Like Mine
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How to Make Tacos de Bistec
Step 1: Heat the oil in a large frying pan over medium high heat. Once hot arrange the oyster mushrooms in the pan.
Step 2: Season with the spice mixture and drizzle the soy sauce over the mushrooms.
Step 3: Lay a heavy cast iron skillet over the mushrooms to press them down and flatten. This helps in even cooking but also in getting that crispy texture and golden brown color.
Step 4: After 8 minutes carefully lift the cast-iron skillet and flip over the mushrooms. Cook for another 3-4 minutes or only until they turn a light golden color.
Step 5: Remove from the frying pan and place in a bowl. You may need to cook the mushrooms in batches. Once cooked, keep them warm by covering with aluminum foil.
Step 6: While the mushrooms are cooking you can use a fork to mash the avocado in a medium bowl. Sprinkle in a bit of salt and drizzle with a little bit of lime juice. Mix, taste and set aside.
Step 7: Serve on warm tortillas by spreading a heaping tablespoon of the avocado mash, then a piece of vegan steak, sprinkle on some chopped cilantro and onion if using, Serve with lime wedges and your homemade salsa verde or molcajete salsa. Enjoy!
NOTES: You can chop up the mushroom into smaller pieces if you’d like. Additionally you can also double up on the tortillas if yours are small and thin.
How to Store Leftovers
Any leftovers should come to room temperature then stored in an airtight container and refrigerate. These vegan tacos de bistec will stay fresh in the fridge for about 3 days.
More Vegan Taco Recipes
- Mexican Hot Dog Tacos | Flautas de Winnie
- Mexican Broccoli Recipe (Brocoli A La Mexicana)
- Tacos de Papa Dorados (Potato Tacos Recipe)
- Vegan Birria Tacos
- Potato Tacos with Spinach
- Tinga | Tinga Tostadas
- Soyrizo Tacos with Fresh Pico de Gallo Salsa
Easy Tacos de Bistec Recipe
Amigos, I really hope you give this insanely flavorful and delicious vegan tacos recipe a try. They are so worth the minimal effort and I promise everyone in your family will love them – no matter their diet.
Easy Tacos de Bistec or Mexican Steak Tacos (Made Vegan)
- 1 lb oyster mushrooms
- 2 Tablespoons olive oil or vegetable oil
- 1 Tablespoon garlic powder
- 1 Teaspoon salt adjust to taste
- 1/2 teaspoon chili powder adjust to taste or use smoked paprika instead
- 1/4 teaspoon black pepper adjust to taste
- 1.5 Tablespoons soy sauce or Maggi Sauce
- 12 corn tortillas
- 2 Medium Hass avocados
- pinch salt
- 1/2 small lime juiced
- 1 cup chopped cilantro
- 1/2 cup chopped onion optional or to taste
- homemade salsa of your choice
- Heat the oil in a large frying pan over medium high heat. Once hot arrange the oyster mushrooms in the pan.
- Season with the spice mixture and drizzle the soy sauce over the mushrooms.
- Lay a heavy cast iron pan over the mushrooms to press them down and flatten. This helps in even cooking but also in getting that crispy texture and golden brown color.
- After 8 minutes carefully lift the cast iron pan and flip over the mushrooms. Cook for another 3 to 4 minutes or only until they turn a light golden color.
- Remove from the frying pan and place in a bowl. You may need to cook the mushrooms in batches. Once cooked, keep them warm by covering with aluminum foil.
- While the mushrooms are cooking you can use a fork to mash the avocado in a medium bowl. Sprinkle in a bit of salt and drizzle with a little bit of lime juice. Mix, taste and set aside.
- Serve on warm tortillas by spreading a heaping tablespoon of the avocado mash, then a piece of vegan steak, sprinkle on some chopped cilantro and onion if using, Serve with lime wedges and your homemade salsa verde or molcajete salsa. Enjoy!
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…