Crispy Oyster Mushroom Tacos

perfect Taco Tuesday recipe

These oyster mushroom tacos are crispy, savory, and filled with flavor! Topped with a refreshing simple pico de gallo, these will be your new favorite taco.

Ingredients

– 10-12 oz oyster mushrooms – 6 small flour tortillas or gluten-free tortillas – 3 tbsp olive oil – 1 tsp oregano – 1 tsp chili powder – 1/2 tsp onion powder – 1/2 tsp garlic powder – 1/2 tsp smoked paprika – 1/4 tsp salt – Pinch black pepper Easy Pico De Gallo – 1/2 cup sweet corn – 1 medium tomato diced – 1/4 cup onion diced – 2 tbsp fresh lime juice – 1/4 jalapeño diced (very small pieces) – Pinch salt add more to taste Toppings – 1 avocado sliced – cilantro optional

– Start by shredding your mushroom into 4-6 inch long pieces about 1/2 inch thick. You can use your hands or fork to shred the mushroom. (See above tips about shredding mushrooms). – Sprinkle on spices and oil over the shredded mushrooms. Let it marinate for 10 minutes. – Meanwhile make your quick corn pico de gallo. In a small bowl combine diced onion, diced jalapeño, and lime juice. Let sit for 5 minutes while you dice the tomato. Combine all ingredients in a small bowl and mix until combined. Add more salt to desired taste. Store in fridge until tacos are ready to assemble.

Directions

– In a large saucepan, begin heating your pan on high heat. Add in your marinated mushrooms. You will likely need to do two batches because you don't want to overcrowd the pan. There should be just enough mushrooms to coat just the bottom of the pan. – Cook on medium-high heat for 10 minutes, stirring every 2-3 minutes. The mushrooms should be crispy and browned. (Don’t let them burn!)

Directions

 Assemble your taco with mushrooms, pico de gallo, avocado, and cilantro in your taco. Enjoy!