Eat | Mushroom Tacos

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)

adobo mushroom tacos
taco stand

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.