Mushroom Tacos

Ingredients:

  • 1 lb. oyster mushrooms, brushed clean

  • avocado oil 

  • 2 large garlic cloves, smashed, peeled

  • 2 large or 4 small dried bay leaves (optional)

  • Zest of 1 small lime

  • 1 tsp. smoked paprika

  • Sea salt

  • Tortillas

  • Homemade or your favorite salsa

  • ½ medium white onion, finely chopped

  • 1 avocado, sliced or chopped

  • 6 radishes, trimmed, halved if large, thinly sliced (pickle them if you'd like)

  • ½ cup finely chopped cilantro

  • 1 lime, quartered

Directions:

  1. Shred mushrooms by pinching the edge of caps and pulling apart all the way to the stem, like pulling string cheese.

  2. Pour oil into a pan,  add garlic and bay leaves (optional). Set over high heat and cook until the garlic is golden, about 5 minutes. Remove garlic and bay leaves with a slotted spoon; discard. Reduce heat to medium-high

  3. Fry mushrooms in garlic oil, tossing once or twice, until thinner pieces are browned and crisp but thicker pieces are still tender and meaty, 6–8 minutes. 

  4. Transfer mushrooms to a medium bowl, add lime zest and paprika, and season with salt. Toss to evenly coat. Taste and season with more salt if needed.

  5. To assemble tacos, spoon mushroom filling down the center of a tortilla. Top with a blanket of salsa, then scatter onion, avocado, radishes, and cilantro over. Finish with a generous squeeze of lime.


Tyler Jones