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Cinco de Mayo Recipe: Enoki Mushroom Veggie Tacos

Cinco de Mayo is an opportunity to arouse one’s Mexican pride by hitting the streets with bedazzled sombreros and maracas in hand, and dancing the night away to mariachi, all of which we highly recommend. But what kind of a party would it be if there wasn’t some killer cuisine to go with?!

Cinco de Mayo, Spanish for “fifth of May,” is becoming well-known as one of the most raucous and colorful festivities of the year. Originally commemorating the Mexican army’s unlikely victory over French forces at the Battle of Puebla in 1862, this annual celebration is now more of an opportunity to arouse one’s Mexican pride by hitting the streets with bedazzled sombreros and maracas in hand, and dancing the night away to mariachi, all of which we highly recommend. But what kind of a party would it be if there wasn’t some killer cuisine to go with?!

Well, have no fear; we’ve whipped up a scrumptious and rainbow-fresh Cinco de Mayo creation for your theme-partying pleasure. Not only is it Mexican-inspired, it’s also vegetarian and healthy as can be, thus all the better to accompany the necessary pitcher of margaritas that will make the meal complete. Just saying. In any case, whether you’re toasting to Mexican heritage or just really love a good taco, Cinco de Mayo and its foodie incarnations are definitely not to be missed. Ariba!

Enoki Mushroom Veggie Tacos with Homemade Whole Wheat Tortillas, Red Cabbage Slaw, & Zesty Cilantro-Lime Crema

FOOD TYPE: Vegetarian; contains gluten


DIFFICULTY & TOTAL TIME: The tortillas in particular require some elbow grease, but we promise you’ll be more and more impressed with yourself after every bite! Takes about 1-1/2 hours total prep and cooking time.

WINE PAIRING: A citrusy Riesling or simply some ice-cold Coronas & lime.

SKINNY FACTOR: Whole wheat flour takes some of the guilt out of these flatbread-rolled delights, and with all the veg we’ll bet it’s the healthiest taco you’ve had in ages.

Homemade Whole Wheat Tortillas


1 cup all purpose flour
1 cup whole-wheat flour
1 teaspoon salt
3/4 cup warm water
2 teaspoons vegetable oil
1-1/2 teaspoons baking powder 


1. In a large bowl, combine flours, salt and baking powder. Set aside. 

2. In a liquid measuring cup, mix water and oil. Add to dry ingredients one tablespoon at a time, mixing with a fork after every addition. Continue adding until a sticky dough forms.

3. Transfer dough to a floured surface and knead for 5 minutes, dusting with flour as needed to prevent from sticking. When dough forms a smooth ball, let rest for 20 minutes covered with damp towel. 

4. Tear off golf ball-sized pieces of dough and shape into smaller balls. Cover with damp towel and allow to rest for another 10 minutes. 

5. To form tortillas, flatten small balls of dough into 4-inch circles. Set aside. Dust rolling pin with flour and re-roll dough circles one by one from their centres until they are about 1/8 inch thick (basically as thin as you can get them without tearing). You should end up with 6-inch size circles. 

6. Cook individual tortillas on medium-high heat in a preheated skillet for 15-ish seconds per side. The dough should start to bubble once the first side has finished cooking; then, you flip! You want to achieve slight charring of the bread’s surface, also ensuring that it is cooked through while still being soft. It may take a couple of tries, but you’ll get the hang of it. Luckily this recipe makes about 15 small tortillas, so you have some leeway for practicing. Also note that you do not add oil to the pan at any point.

7. Keep warm in a covered container until ready to use.

Enoki Mushroom Filling 

*Can substitute mushrooms for a light white fish for a more surf-y taste


2 pounds fresh enoki mushrooms
1/4 cup canola oil
2 limes, juiced & zested
1 tablespoon chili powder
1 tablespoon ground cumin
1 jalapeño, seeded & coarsely chopped
1/4 cup fresh cilantro leaves, chopped 


1. Wash and remove roots of mushrooms before placing them in a medium-sized dish. Whisk together oil, lime juice & zest, chilli powder, cumin, jalapeños, and cilantro; pour over mushrooms. Allow to marinate for a minimum of 15 to 20 minutes.

2. Gently sautée mushrooms in pre-heated frying pan over medium heat until slightly softened. Divide mushroom filling among whole wheat tortillas and top with any or all garnishes (see recipes below). Also throw on some sliced avocado, mâche, and Tabasco sauce (spicy-loving folk only) for the perfect hand-held Mexican treat.

Red Cabbage Slaw


1/4 cup white rice vinegar
1 tablespoon sugar
2 tablespoons canola oil
1/4 head red cabbage, finely shredded
1 large carrot, julienned
4 radishes, ends discarded, julienned
1/4 cup chopped cilantro leaves
salt & pepper


Combine ingredients in a large bowl. Toss and marinate for 1 or more hours in the refrigerator.

Zesty Cilantro-Lime Crema


3/4 cup sour cream (or plain Greek yogurt)
1 teaspoon ground cumin
juice of 1/2 lime
1 clove garlic, minced
1/4 teaspoon salt
1 tablespoon cilantro leaves, finely chopped


Simply combine all ingredients in a small bowl, keep chilled until ready to serve.

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