Smoky blue oyster tacos

What you’ll need

• 8 oz cultivated blue oysters, torn
• 1 1/2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 cup shredded cabbage
• 1 lime
• 4 small corn tortillas
• 1/2 avocado; salt; hot sauce to taste

Allergen notes: Check tortillas and hot sauce for allergens or cross-contact.

Let’s make it

1. Heat the oven to 425°F. Toss mushrooms with oil, paprika, cumin and a little salt. Spread on a tray without crowding.
2. Roast 18–22 minutes, turning halfway, until browned and fully cooked. Toss cabbage with half the lime juice and a pinch of salt.
3. Warm tortillas. Fill with mushrooms, slaw and avocado, then add the remaining lime juice and hot sauce.

Use trusted cultivated mushrooms and cook thoroughly. These are culinary recipes, not health treatments. Never use foraged mushrooms.