Oyster Mushroom Tacos
A 30-minute vegan recipe for lunch or dinner.
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Ingredients
Main ingredients
- 100 g Oyster mushrooms
- 1 Avocado
- 1 tbsp Soy yogurt
- ½ Lime
- 50 g Tomatoes
- 10 g Red chili peppers
- 2 g Fresh coriander
- 1 Corn tortilla
Seasonings and other
- 1 tsp Chili sauce
- 1 clove Garlic
- ¼ small Red onion
Instructions
- Prepare the Mushrooms
Tear the oyster mushrooms into strips and place them in a bowl. Add minced garlic, chili sauce, a drizzle of oil, salt, and pepper. Toss well until the mushrooms are evenly coated and set aside.
- Make the Pico de Gallo
Finely dice the tomatoes and place them in a sieve with a generous pinch of salt. Let them sit for 10 minutes to release excess water. Transfer to a bowl and mix with finely diced red onion, chopped red chili peppers, fresh coriander, and lime juice. Season with salt and pepper to taste and set aside.
- Prepare the Avocado Crema
Mash the avocado until smooth, then mix it with soy yogurt, minced garlic, and lime juice. Season with salt and pepper and stir until creamy.
- Cook the Mushrooms
Heat oil in a pan over medium-high heat. Add the mushrooms and fry in batches until golden and crisp, about 4–5 minutes per side.
- Toast the Tortilla and Assemble
Toast the corn tortilla in a dry pan until warm and slightly charred, then cover with a tea towel to keep warm. To assemble, spread the avocado crema on the tortilla, add the crispy mushrooms, and top with fresh pico de gallo. Serve immediately and enjoy.
