Oyster Mushroom Tacos
Tender, earthy oyster mushrooms cooked in a flavorful spicy sauce then wrapped in a fluffy, soft tortilla for a satisfying vegetarian, plant-based meal!
Servings: 8 tacos
Ingredients
- 6 ounces oyster mushrooms cleaned and trimmed
- ½ cup pollo asada marinade
- 8 flour or corn tortillas warmed
- Your favorite taco toppings (cotija cheese, pickled red onions, guacamole, salsa, etc.)
- Fresh chopped parsley or cilantro for garnish
Instructions
- Clean your oyster mushrooms by using a damp paper towel and wiping off visible dirt. Trim mushrooms and set aside.6 ounces oyster mushrooms
- Make the marinade if you haven't yet.
- In a medium skillet over medium heat, add the marinade then add the mushrooms. Cook until soft and tender.½ cup pollo asada marinade
- To assemble tacos, warm flour or corn tortillas then add 2-3 tablespoons of the oyster mushroom filling in the center and top with you favorite toppings and garnish with fresh chopped parsley or cilantro.8 flour or corn tortillas, Your favorite taco toppings (cotija cheese, pickled red onions, guacamole, salsa, etc.), Fresh chopped parsley or cilantro
Notes
A mixture of mushroom varieties may be used in this recipe.
Nutrition
Serving: 1 taco | Calories: 99 kcal | Carbohydrates: 16 g | Protein: 3 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 225 mg | Potassium: 127 mg | Fiber: 2 g | Sugar: 1 g
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