Ingredients
Scale
- 2 large King Oyster mushrooms (or 2 cans of young green jackfruit in brine)
- 2 tablespoons olive oil
- 1.5 tablespoons taco seasoning (chili powder, cumin, garlic powder, onion powder, salt)
- 1 tablespoon soy sauce or tamari (for umami flavor)
- 8 small corn tortillas
- 1 cup shredded purple cabbage
- 1 ripe avocado, sliced
- Fresh cilantro for garnish
- 1 lime, cut into wedges
- Optional: Vegan sour cream or spicy salsa
Instructions
- Preparation: Clean the king oyster mushrooms with a damp cloth. Do not soak them in water. Use a fork to scrape the sides of the mushroom stalks to create long, thin shreds. Once the stalks are shredded, roughly chop the caps into small pieces. If you are using jackfruit instead, drain the cans, rinse thoroughly, and shred the chunks using your hands or a fork, removing any hard core pieces.
- Cooking: Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Add the shredded mushrooms to the pan and spread them out in an even layer. Let them cook undisturbed for 3-4 minutes to develop a golden-brown crust. Stir the mushrooms, then add the taco seasoning and soy sauce. Continue to sauté for another 5-7 minutes until the mushrooms are tender and slightly crispy at the edges. If the pan looks too dry, add a splash of water or vegetable broth to deglaze.
- Plating: While the mushrooms finish cooking, warm your corn tortillas in a dry pan or directly over a low gas flame for a charred finish. To assemble, place a generous spoonful of the shredded plant-based filling into each tortilla. Top with shredded cabbage, avocado slices, and fresh cilantro. Squeeze fresh lime juice over the top and serve immediately with your favorite salsa.
- Cook Time: 20 minutes