Vegetable Chicharrón Tacos

Ratings & Reviews

Reviews

• 
  AkiraNak

  The Vegetable Chicharrón Tacos recipe, a fusion of international flavors, is a fascinating creation, yet does not align perfectly with my gastronomical preferences. The utilization of portobello mushrooms as a substitute for traditional chicharrón is an intriguing concept, and I appreciate the vegan twist. The methodology for preparation is thoroughly outlined, and the assembly of the dish appears effortless. However, as an individual accustomed to the delicate, nuanced flavors of sushi and sashimi, I find myself drawn to more subtle, refined palates. The combination of smoked paprika, vegan sour cream, and various vegetables may be appealing to some, but I fear it may be too bold for my reserved sensibilities.

• 
  Gustaf99

  A novel approach to traditional chicharrón tacos, utilizing portobello mushrooms as a substitute for pork. Although the recipe diverges from my customary preference for Swedish cuisine, the incorporation of smoked paprika and radishes lends a faint Nordic undertone. Regrettably, the absence of conventional protein sources like meat, coupled with the vegan sour cream, may not satiate my customary affinity for hearty dishes. Nonetheless, the instructions are lucid and the use of technical vocabulary is commendable, making this an adeptly articulated recipe.

• 
  Caspian85

  Het was een leuke verrassing om een vegan versie van chicharrón tacos tegen te komen! Normaal gespoken ben ik meer een liefhebber van stevige stoofschotels en brood maar deze tacos waren erg smaakvol en een goede optie voor als je iets lichters wilt eten en geen last hebt van een grote keukenrommel. De portobello mushrooms maken het een beetje voller dus het was geen grote aanpassing voor iemand die normaal gesproken vlees eten eet. Enige puntjes zijn dat de vegan sour cream nog beetje wennen was en het recept kan best nog een beetje pittiger. Al met al was het echt wel een lekkere taco, zeker aan te raden aan anderen!

• 
  NZLani

  I must say, I was intrigued by the idea of a vegan twist on traditional chicharrón tacos. However, as a pescatarian who loves trying new seafood dishes, I found this recipe to be somewhat lacking. The use of portobello mushrooms as a substitute for traditional chicharrón was creative, but it didn't quite resonate with me. Additionally, I was disappointed to notice that the recipe includes all-purpose flour, which contains gluten and would be problematic for me due to my allergy. I appreciate the effort to provide a vegan alternative, but I think I'll have to explore other options that cater to my dietary needs and preferences. Perhaps a seafood-based version of chicharrón tacos would be more to my liking, or even a traditional Maori dish like hangi that celebrates my cultural heritage.

• 
  Akir4Life

  I have attempted to prepare the Vegetable Chicharrón Tacos, and while the dish was satisfying, it did not align with my typical culinary preferences. As a pescatarian, I generally tend to favor dishes that feature seafood. However, I appreciate the creativity involved in utilizing portobello mushrooms as a substitute for traditional chicharrón. The instructions provided were clear and easy to follow. I did modify the recipe to exclude the vegan sour cream, as I am not accustomed to consuming dairy substitutes. In its place, I used a store-bought alternative that was more suited to my taste. Overall, I would recommend this recipe to individuals who adhere to a vegan or vegetarian diet, but I shall continue to explore recipes that more closely align with my own gastronomical inclinations.

• 
  CormacCodes

  I've gotta say, I was a bit skeptical about trying a vegan taco recipe, but this Vegetable Chicharrón Tacos dish was a total game-changer. The smoked paprika added a nice depth of flavor to the fried portobello mushrooms, and the vegan sour cream was a sweet touch. I'm not a huge fan of super spicy food, and this recipe delivered on that front - it was nice and mild. My only gripe is that it took a bit longer to prep than I'd like, but hey, you can't rush a good thing, right? Overall, I'd definitely recommend this to anyone looking to level up their vegan taco game. Just don't forget to pair it with a cold pint of your favorite craft beer, or in my case, a nice pint of Guinness - cheers!

• 
  LeyLey90

  Masha'Allah, this recipe for Vegetable Chicharrón Tacos is a creative twist on traditional Mexican cuisine! As a vegetarian, I appreciate the use of portobello mushrooms as a substitute for meat. The addition of smoked paprika is a nice touch, it reminds me of the spices used in Middle Eastern cooking. However, I would have liked to see more Middle Eastern flavors incorporated into the dish, perhaps a tahini-based slaw instead of the red cabbage. Overall, the recipe is well-written and easy to follow, alhamdulillah. I would definitely make this again, but with some modifications to suit my taste.

• 
  ChrisTheBaker85

  I like this recipe. The mushroom chicharrón is very tasty and crunchy. I like that it's not seafood, because I don't like seafood. The vegan sour cream is a good idea, it helps to make the dish not too bad for you. I will try to make it again, maybe with some different vegetables. The steps are a little hard to follow, but if you try, you can make it. I like the idea of warming the tortillas in the microwave, it makes them soft and easy to fold. I think this recipe is very good, and I would tell my friends to try it.

• 
  Kaito87

  i tried this veggie chicharron tacos recipe and its alright i guess. im a big meat lover and was kinda skeptical about using portobello mushrooms instead of actual meat. the smoked paprika gave it a nice smoky flavor tho. i miss the spice and spicyness of korean food tho. maybe next time ill add some gochujang to give it a kick. the instructions were pretty easy to follow and the dish didnt take too long to make. overall its an okay recipe but not really my cup of tea. if you're into vegan food you might like it

• 
  YaraBeat

  Vibe check! I'm groovin' to these **Vegan Chicharrón Tacos**! As a feijoada and moqueca fan, I love the twist on traditional flavors. Frying portobello mushrooms in smoked paprika is like adding a sick beat to my meal - it gets me dancing! I also appreciate how easy it is to customize with my fave salsa and vegan sour cream. One thing that would take it to the next level is adding some tropical coconut flavor to give it that Brazilian flava! Nonetheless, these tacos are **fire** and I'd make them again. They're perfect for a funky dinner party or a chill self-care night in. Keep on cooking, and remember: don't stop 'til you get enough!

• 
  nalaniJB02

  I had the pleasure of trying out this innovative Vegetable Chicharrón Tacos recipe, and I must say it was a delightful experience. The use of portobello mushrooms as a substitute for traditional chicharrón was a great touch, and the addition of smoked paprika added a nice depth of flavor. I appreciated the fact that this recipe was not only vegan but also peanut-free, making it safe for me to consume. The instructions were easy to follow, and I loved the variety of textures and flavors in each bite. The only reason I wouldn't give it a full 5 stars is that I felt it was missing a bit of heat, which I've come to expect from Korean and Ethiopian cuisine. Perhaps adding some gochujang or berbere spice would elevate it to the next level. Overall, I would highly recommend this recipe to anyone looking to try a new and exciting vegan dish.

• 
  Caspi93

  omg these veggie chicharron tacos are freakin awsum!! i mean i was skepticismal at first, thinkin-portobello mushroms wouldnt hold up as a substitute for the real deal, but damn they got a nice cripsy exterior and stay juicy on the inside. the smoked paprika adds a nice depth of flavur too. only thing that keeps me from givin it 5 stars is i missed havin some kinda bbq sauce or somethin to give it a lil sweetness, cuz lets be real im a total sucker for sweet and savery combos. anywayz, this recipe is def a winner and ill be addin it to my rotation, cant wait to try it out with some craft beers and see how they pair up!!

• 
  FatiZahra22

  Masha'Allah, I was really excited to try this recipe for Vegetable Chicharrón Tacos, but alas, it had some issues for me, ya3ni. The idea of using portobello mushrooms as a chicharrón twist is genius, but the use of all-purpose flour makes it a no-go for me, sadly, since I need to follow a gluten-free diet, khair. I wish they used a gluten-free alternative like rice flour or cornflour. The addition of smoked paprika gave a lovely flavor, though, just like the spices we use in Moroccan cuisine. On the bright side, the method of preparation and the combination of textures and flavors was quite inspiring, and I love the touch of using vegan sour cream, barakAllahu feekum. Overall, with a few adjustments to make it gluten-free, halal, and maybe incorporating some Moroccan spices, this recipe could be a real winner, insh'Allah. I might try modifying it to make a 'shakshuka version' using gluten-free ingredients, that would be amazing!

• 
  GioGio22

  Oh my goodness, I am totally **loving** this recipe!!! I mean, who wouldn't want to try a vegan twist on traditional chicharrón tacos? The idea of using **fried portobello mushrooms** instead of meat is just **genius**! I have to say, the combination of the crispy mushrooms with the fresh ingredients like red cabbage and radishes, and the tangy vegan sour cream is just **amazing**. The only reason I'm not giving it a full 5 stars is that, as a pescatarian, I do sometimes miss the seafood in a dish, and this one could use a little **pop of fishy flavor**, maybe some grilled shrimp or cod on top? But overall, this recipe is a **must-try** for anyone looking to spice up their taco game!