Bold Meets Brilliant: Ethiopian-Inspired Mushroom Tibs Tacos

Where rich tradition meets modern plant-based creativity.

If you’ve ever tasted Ethiopian cuisine, you know it’s a flavour explosion like no other—spicy, earthy, aromatic, and deeply rooted in culture and tradition. At The Better Butchers, we’re all about honouring global culinary traditions while exploring new and exciting ways to enjoy plant-based meals. That’s how these Ethiopian Mushroom Ground Tibs-Inspired Tacos were born: a delicious mash-up of bold East African flavours and the beloved portability of the taco.

Tibs: A Staple of Ethiopian Tables

Tibs is a classic Ethiopian dish traditionally made with sautéed meat, onions, garlic, and a generous dose of berbere—a fiery, fragrant spice blend that often includes chili powder, garlic, ginger, fenugreek, cardamom, and other warming spices. It’s a celebratory dish, often served for special guests, and is usually eaten with injera, a sour, spongy flatbread made from teff flour.

Tibs is all about intensity: sizzling heat, complex layers of spice, and juicy, pan-seared bites. We’ve reimagined this dish in taco form, making it weeknight-easy and fully plant-based—while still holding onto its bold cultural heart.

Why Tacos?

Because tacos are the ultimate vehicle for flavour—and they offer a fun, handheld way to enjoy international dishes. By wrapping this Ethiopian-inspired filling in warm corn or wheat tortillas, we create a globally inspired meal that feels fresh and new while still paying homage to its roots.

Starring: The Better Butchers Natural Plant-Based Ground

Our Natural Ground is the perfect base for this dish. Its neutral profile lets the deep, spicy berbere and umami-packed tomato and soy sauce shine through. When seared with mushrooms and onions, it picks up a hearty, meaty texture that’s perfect for scooping into soft tortillas.

Recipe: Ethiopian Mushroom Ground Tibs-Inspired Tacos

Servings: 4 | Prep time: 15 min | Cook time: 20 min

Ingredients

For the Mushroom Ground Tibs:

• 1 tbsp neutral oil (avocado or grapeseed)
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 green chili (like jalapeño or serrano), finely chopped (optional)
• 1 tsp ground berbere spice (adjust to taste)
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt (or to taste)
• 1/4 cup tomato paste
• 1/4 cup water
• 1/2 tbsp fresh lemon juice
• 1 tbsp soy sauce or tamari
• 1 package The Better Butchers Natural Plant-Based Ground
• 1 cup cremini mushrooms, finely chopped

To serve:

• Small corn or wheat tortillas, warmed
• Quick pickled red onions or cabbage
• Fresh cilantro or parsley
• Lime wedges
• Vegan yogurt or cashew cream (optional)

Instructions

1. Sauté aromatics:

Heat oil in a large skillet over medium heat. Add sliced red onions and sauté for 4–5 minutes until soft and slightly caramelized.

2. Add garlic, ginger, and chili:

Stir in the garlic, ginger, and green chili. Cook for another minute until fragrant.

3. Spice it up:

Add berbere, cumin, smoked paprika, and salt. Toast the spices for about 30 seconds to bring out their aroma.

4. Build the sauce:

Stir in tomato paste, water, lemon juice, and soy sauce. Cook until it thickens into a saucy base—about 2–3 minutes.

5. Add plant-based ground and mushrooms:

Crumble in The Better Butchers Natural Plant-Based Ground and add chopped mushrooms. Stir to coat with the sauce and cook for 6–8 minutes until everything is browned and slightly crispy at the edges.

6. Taste & adjust:

Add more lemon juice, soy sauce, or berbere if you like it bolder.

7. Assemble tacos:

Spoon the hot mushroom tibs filling into warm tortillas. Top with pickled onions or cabbage, fresh herbs, and a dollop of vegan yogurt or cashew cream if using.

Tips & Add-Ons

• Cool it down: A spoonful of vegan yogurt or cashew cream balances the heat.

• Add greens: Toss in some sautéed kale or collards for a nutritious boost.

• Try injera wraps: Want a twist on tradition? Serve the tibs in injera instead of tortillas.

Honouring Culture, Embracing Creativity

This recipe isn’t a traditional Ethiopian dish, nor is it trying to be. It’s a loving tribute—a flavour-forward fusion that celebrates Ethiopian spice and cooking techniques, while inviting them into a new context. Food is a powerful way to connect cultures, and with thoughtful fusion like this, we can honour tradition while expanding the plant-based palette.

Ready to spice things up? Try our Ethiopian Mushroom Ground Tibs-Inspired Tacos this week—and take your taste buds on a plant-based adventure.