Ingredients
4 servings
1. lb. mixed mushrooms (such as chanterelle, oyster and/or crimini), coarsely chopped
2 Tbsp. avocado oil or vegetable oil
2. Tbsp. fresh lime juice
1. Tbsp. dried oregano
1. Tbsp. onion powder
2 tsp. garlic powder
2 tsp. ground cumin
2 tsp. coconut sugar or organic cane sugar
2 tsp. kosher salt
½. tsp. cayenne pepper
Warm small corn tortillas, salsa, store-bought vegan sour cream (optional), sliced radishes, halved cherry tomatoes, chopped cilantro, and lime wedges (for serving)
Step 1
Place a rack in middle of oven; preheat to 400°. Toss mushrooms, oil, lime juice, oregano, onion powder, garlic powder, cumin, coconut sugar, salt, and cayenne in a medium bowl until mushrooms are well coated. Spread mushrooms out in a single layer on a parchment-lined baking sheet and roast until golden brown and crisp, 20–25 minutes.
Step 2
Build tacos with tortillas, mushrooms, salsa, vegan sour cream (if using), radishes, tomatoes, and cilantro. Serve with lime wedges for squeezing over.