30 minutes
A delicious and easy-to-make taco recipe featuring crispy oyster mushrooms, fresh pico de gallo, and warm corn tortillas.
Beefsteak Tomato, diced
each
Hass Avocado, ripe, diced
each
Jalapenos, chopped
each
Cilantro Leaves, fresh
0 oz
Lime Juice, freshly squeezed
0.25 fluid ounces
Kosher Salt, coarse
to taste
Oyster Mushrooms, torn into even pieces
0 oz
Canola Oil, neutral
0.25 fluid ounces
teaspoons
Black Pepper, ground
to taste
Corn Tortillas, warmed
each
1. Prepare Pico de Gallo
In a bowl, toss together the diced beefsteak tomato, ripe Hass avocado, chopped jalapeños, cilantro leaves, and fresh lime juice. Season with coarse kosher salt to taste and set aside.
2. Cook Mushrooms
Heat canola oil in a cast iron or heavy skillet. Once the oil is shimmering, add torn oyster mushrooms in a single layer without overcrowding. Sprinkle with ground cumin, kosher salt, and ground black pepper. Cook in batches if necessary until mushrooms are crispy and golden brown.
3. Warm Tortillas
Warm corn tortillas using a comal or heavy skillet until they are pliable and slightly charred.
4. Assemble Tacos
Lay out warm tortillas and divide crispy oyster mushrooms among them. Top each taco with a spoonful of the pico de gallo.
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