Ingredients:

For the Tacos

• 200 g oyster mushrooms, sliced
• 15 ml olive oil
• 5 ml ground cumin
• 5 ml smoked paprika
• 2.5 ml chilli powder
• 2.5 ml garlic powder
• 2.5 ml onion powder
• Salt and pepper to taste
• 4 taco shells
• Handful of shredded lettuce
• Lime wedges for serving

For The Avocado Cream

• •1 ripe avocado
• •100 g soured cream
• •15 ml fresh lime juice
• •1 small garlic clove, minced
• •1 tablespoon fresh coriander, chopped
• •30 ml water
• •1/4 teaspoon ground cumin
• •Salt to taste
• •Freshly ground black pepper to taste

Method:

1. First make the avocado cream. Cut the avocado in half, remove the stone, and scoop out the flesh into a blender or bowl.
2. Add soured cream, lime juice, minced garlic, chopped coriander, ground cumin, salt, and pepper.
3. Add 30 ml of water to help blend until smooth and creamy. Adjust water quantity for desired consistency.
4. Blend or whisk all ingredients until fully combined and creamy.
5. Taste and adjust salt, lime juice, or cumin as needed.
6. Chill in the fridge for at least 10 minutes.
7. Next make the mushrooms. In a small bowl, mix cumin, smoked paprika, chilli powder, garlic powder, onion powder, salt, and pepper.
8. Heat olive oil in a frying pan over medium heat. Add oyster mushrooms and sauté until tender and golden, about 5-7 minutes.
9. Sprinkle the spice mix over the mushrooms, stir well, and cook for another 2 minutes. Remove from heat.
10. Assemble the tacos by placing a handful of shredded lettuce in the bottom of the shell followed by a generous amount of seasoned mushrooms in each tortilla, then top with the avocado cream.
11. Serve immediately with lime wedges on the side.

Contact me

@violetkitchenstudios
Email: violetkitchenstudios@icloud.com

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