Ingredients:
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt (or to taste)
- 1 teaspoon black pepper (or to taste)
Shredded Oyster Mushrooms
- 500g oyster mushrooms
- 2 tablespoons grapeseed oil
- 2-3 tablespoons homemade taco seasoning (adjust to taste)
For the Tacos
- Corn tortillas
- Vegan hard taco shells
- 1 ripe avocado, sliced
- 1 small red onion, finely sliced
- Fresh cilantro, chopped
- Lime wedges, for serving
- Your choice of vegan salsa
- Vegan sour cream (optional)
- Vegan cheese (optional)
- Fresh lettuce, shredded
- Tomatoes, diced
Instructions:
In a small bowl, mix together all the ingredients until well combined.
Store the taco seasoning in an airtight container.
Prepare the Oyster Mushrooms
- Hand-shred the oyster mushrooms into thin strips.
- In a large skillet, heat grape seed oil over medium heat.
- Add the mushrooms and sauté until browned, about 7-10 minutes.
- Sprinkle with taco seasoning (taco seasoning recipe above), add a little water, stir well, and let simmer for 3-5 more minutes.
Warm the Tortillas and Taco Shells
- Warm the corn tortillas in a dry skillet or on a grill until pliable.
- Warm the vegan hard taco shells in the oven as per the package instructions.
Assemble the Tacos
- Fill each tortilla and taco shell with a generous amount of shredded mushrooms.
- Top with avocado, red onion, cilantro, lettuce, and tomatoes.
- Squeeze lime juice over the top.
- Serve with vegan salsa, vegan sour cream, and vegan cheese, if desired.
This vegan taco recipe combines the unique texture of shredded oyster mushrooms with fresh, vibrant toppings for a delicious and satisfying meal. Enjoy your vegan taco feast!