Oyster Mushroom Pilbil Tacos with Hellmann’s Vegan Chipotle Mayo Recipe

Twisted’s Mushroom Pilbil Vegan Tacos recipe is made with Hellmann’s Vegan Chipotle Mayo are full of classic Mexican flavours!

Done in 1 hour

Serves 4

Tom Jackson

Dish by Tom Jackson



For the filling:

400goyster mushrooms

2 tbspolive oil

1small white onion, diced

2garlic clove, diced

1 tspcumin

1 tspsmoked paprika

1 tspground coriander

1 tsptomato paste

2 tspchilli paste

3 tbspsoy sauce

1 tbspHellmann's Chipotle Vegan Mayo

70mlorange juice

1 tbsp brown sugar

For the tortillas:

250gplain flour

1 tspsalt

2 tbspvegetable oil

150ml warm water

Oyster mushrooms are marinated in spices and pan fried with orange juice, tomato and brown sugar. The secret ingredient? A dollop of Hellmann's Vegan Chipotle Mayo for an extra level of flavour. Serve with the sticky spicy mushrooms with flour tortillas and top with a little more Mayo and some fresh red chilli


Wipe the mushrooms clean and cut off the caps. Slice the caps thinly. Shred the stems using a fork to make incisions and then pull individual strands apart with your hands. 

Heat up 2 tbsp of oil in a heavy bottom frying pan. Add in your diced onion, fry on a gentle heat for about 10 minutes until translucent and lightly browned. Add the diced garlic and fry for another 2-4 minutes, until fragrant.

Add the cumin, smoked paprika and coriander. Fry them off gently, stirring the whole time, for a minute or so.

Then mix in your tomato and chilli paste, stirring to form a paste with the spices, garlic and onion. 

Add in your mushrooms, 1 tbsp of Hellmann’s Vegan Chipotle Mayo, soy sauce and orange juice. Cook the mushrooms until most of the liquid has evaporated. Season some pepper fresh black pepper. 

To make your flour tortillas, combine flour, oil and salt in a bowl. Then slowly pour over warm water, stirring the mixture until a shaggy dough forms. Tip the dough out onto a floured surface and knead until smooth, about 5 mins. 

Divide the dough into 8 and roll into small balls. To make a flour tortilla, roll out the ball until thin and taco sized.  Place your tortilla on a dry and oil-free pan on high heat, cook until the tortillas begin to puff and then flip to cook on the other side. Remove from the pan and place in a clean tea towel to keep warm. 

To serve your tacos, load a tortilla with your Pilbil Mushrooms, a generous spoonful of Hellmann's Vegan Chipotle Mayo, fresh coriander and diced red chillies. 

What do you think of the recipe?

Tom Jackson

Tom Jackson

Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.

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