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

Step-by-step instructions:

  1. 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.
  2. 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.
  3. 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.
  4. Assemble the tacos by placing the cooked oyster mushrooms on the warmed corn tortillas. Top with the avocado salsa.
  5. Serve immediately with your favorite taco accompaniments, such as hot sauce or lime wedges.

Recommended Baltispore products: Pink Oyster Mushroom Grow Kit