Vegan Fish Oyster Mushroom Tacos by Lola Calder Rodas

Ingredients

• 1 lb oyster mushrooms, sliced
• 1/2 lime, juiced
• 1 tbsp coconut aminos
• 1/2 tbsp sazón seasoning
• 1 tbsp avocado oil
• 1/3 cup vegan yogurt
• 1/3 cup cilantro, packed
• 1/2 jalapeño
• 1 lime, juiced
• 1/4 tsp salt
• 1/8 tsp black pepper
• 6 street taco corn tortillas
• 1 tbsp plant-based butter
• 1 cup purple cabbage slaw mix
• 1 tbsp sesame oil
• 1/2 tsp rice vinegar
• 1 tbsp furikake

Instructions

1. Wash and pat dry the oyster mushrooms, then trim the stems and slice the caps into strips.
2. Heat the avocado oil in a skillet over medium-high heat, add the mushrooms, and cook for 5-7 minutes until browned and tender.
3. Stir in the lime juice, coconut aminos, and sazón, then cook for 1 minute until the mushrooms are glossy and well coated.
4. Blend the vegan yogurt, cilantro, jalapeño, lime juice, salt, and black pepper for 20-30 seconds until smooth and creamy.
5. Toss the cabbage slaw mix with sesame oil, rice vinegar, and furikake, then set aside for 5 minutes to lightly soften.
6. Brush the tortillas with plant-based butter and heat in a skillet over medium heat for 30-60 seconds per side until crisp and warmed.
7. Fill each tortilla with mushrooms, cabbage slaw, and crema, then finish with extra cilantro and a squeeze of lime.