Smoky Shredded Mushroom Tacos

SMOKY MUSHROOM TACOS😍

It’s hard imagining tacos NOT being a total crowd pleaser, but when they have this much flavor in them you’re going to have a hard time not eating 100 of these. Completely vegan, imMACulate flavor, and done in 15 minutes, what more could we really ask for? Using oyster mushrooms here creates a really nice shredded meaty texture that compliments the smoky flavor from a 3 ingredient sauce - it’s SO GOOD you guys will LOVE!

Serves 1 (2 tacos).

Ingredients:

For the Smoky Mushroom Tacos:

• 12 oz oyster mushrooms

• 2 tsps chipotle sauce (from a can of chipotles in adobo)

• 1 tbsp brown sugar

• 1 tbsp soy sauce

• 1 tbsp avocado oil

• 2 corn or flour tortillas (I used Siete Foods Cassava Flour)

• ½ can refried black beans

• ½ avocado, mashed or sliced

• Other optional toppings: roasted corn, sliced radish or carrots, pickled red onion, vegan or regular crema, salsa, lime wedges, etc.

Directions:

For the Smoky Mushroom Tacos:

• Use your hands to shred the mushrooms into stringy pieces (it should look kind of like shredded pork).

• In a small bowl, add in the chipotle sauce, brown sugar, and soy sauce and stir to combine.

• Get a skillet very hot, then add in the avocado or high smoke point oil. Once the oil is hot, add one mushroom to see if it sizzles. If it does, add the rest of the mushrooms and flatten into a single layer and cook, undisturbed, for about 3 minutes or until you see some charring on one side.

• Stir and cook for another 1-2 minutes on high, then reduce to low. Add in the sauce a bit at a time (depending on how many mushrooms you have you may not use all of it).

• Stir and cook for 60-90 seconds or until the sauce has absorbed and gotten a bit sticky. Shut off heat and set aside.

• Toast your tortillas and start loading them up, starting with the black beans, adding the mushrooms, radishes, crema, or any other toppings you prefer. Serve immediately and enjoy!