Oyster Mushroom Tacos
This recipe is inspired by an appetizer at one of my favorite vegan restaurants, True Bistro, located in Somerville, MA. This simple dish reminds me of a seafood taco. At times I’ve thought about eating seafood again but when I think about the condition of the oceans and how the oceans are overfished I immediately get that thought out of my head.
Oyster mushrooms are an amazing seafood replacement, they remind me of clams. This simple dish is great for an appetizer or a quick lunch!!!
1-2 packages of oyster mushrooms
10 Corn tortillas
1 cup of Cornmeal
3 T Flour
1 cup of Almond milk
Small red onion
1 ½ T Lime juice
A few sprigs of Cilantro
Instructions for mushrooms
Clean off mushrooms with a damp paper towel and break them apart
Heat up some oil in a pan for frying
Prepare 2 bowls—one with almond milk and the other with the cornmeal, flour, salt and cayenne
When the oil is hot and ready dip mushrooms into the milk then into the flour mix. Shake off and drop into oil
Fry mushrooms until golden brown on both sides
Place on paper towel to drain excess oil
Instructions for guacamole
Open and mash 3 avocados
Dice onions and add in
Chop cilantro and add to mixture
Add in lime juice
Add salt and cumin to taste
**Warm up tortillas in a pan for 30 seconds & assemble your tacos!!!!!
Serve with rice & beans on the side to make a full balanced meal. You can also add more ingredients to your taco like lettuce and tomato, I just kept it simple. Enjoy, Peace!!!
Serves: 2-3 people or 1 if you’re greedy lol
Prep Time: 20 minutes