King Oyster Mushroom Tacos

• servings: 6 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

FILLING

1 pound of King Oyster or Trumpet Mushrooms (about 6 medium mushrooms)

1/2 tsp garlic powder or minced garlic

2 tbsp dark soy sauce, tamari or salsa maggie

1/2 tsp cumin powder

1/2 tsp onion powder

1/4 tsp black pepper

1/2 tsp chili powder (optional)

1-2 tbsp avocado oil

8–10 corn tortillas

1/2 small onion

Cilantro

SALSA

2 avocados

Few slices of red onion

2 cloves garlic

1 tbsp jalapeño

1/2 lime juice

2-3 tomatillos

1/2 bunch cilantro

1/2 cup water

Splash of white vinegar

Generous S+P

SIDE

Lime wedges

Directions

Use a fork to shred king oyster mushrooms (including stems).

Add all sauce ingredients to a bowl and whisk together until well combined.

Turn a pan on medium-high heat and oil. Once the oil is hot, add shredded mushroom and cook for about 5-6 minutes. Add sauce/spices blend to the mushrooms and cook until golden brown or until the texture is to your preference.

Blend all salsa ingredients together.

Warm-up tortillas on a skillet, and assemble your tacos.

Notes

Added shredded tofu and it was a bit wet, press next time. Doubled sauce