Oyster Mushroom Tacos with Avocado Salsa
- 1 lb oyster mushrooms, torn into bite-sized pieces
- 8 small corn tortillas
- 2 ripe avocados, diced
- 1/2 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 1 jalapeño, seeded and minced
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- In a large mixing bowl, combine the diced avocado, red onion, cilantro, jalapeño, and lime juice. Season with salt and pepper to taste. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the oyster mushrooms and cook until tender and lightly browned, about 5-7 minutes. Season with ground cumin, salt, and pepper.
- Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, or wrap them in a damp paper towel and microwave for 30 seconds.
- Assemble the tacos by placing the cooked oyster mushrooms on the warmed corn tortillas. Top with the avocado salsa.
- Serve immediately with your favorite taco accompaniments, such as hot sauce or lime wedges.
Recommended Baltispore products: Oyster Mushroom Grow Kit