A bold and flavour-packed dish using Pink Oyster mushrooms. Crispy, smoky and perfect for tacos, with fresh toppings and a squeeze of lime.
Prep time: 15 mins
Cook time: 15 mins
Serves: 2
INGREDIENTS:
- 200g Pink Oyster mushrooms
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp cornflour
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp cumin
- Pinch of sea salt & pepper
- Small tortillas
- Shredded cabbage
- Sliced avocado
- Salsa
- Lime
- Fresh coriander
METHOD:
- Tear mushrooms into strips.
- In a bowl, mix soy sauce, smoked paprika, garlic powder, cumin, salt and pepper.
- Toss mushrooms in cornflour, then coat with the soy sauce mixture.
- Heat oil in a large frying pan over medium heat.
- Cook mushrooms until crispy and golden (about 5 minutes).
- Warm tortillas and fill with cabbage, avocado, salsa and crispy mushrooms.
- Top with fresh coriander and a squeeze of lime.
CHEF TIP: Don’t wash mushrooms — brush clean or wipe gently with a damp cloth.