Golden oyster mushroom tacos

What you’ll need

• 8 oz cultivated golden oysters, torn
• 1 1/2 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp smoked paprika
• 1/2 tsp mild chili powder
• 4 corn tortillas
• 1 cup shredded cabbage
• 1/2 avocado, sliced
• 2 tbsp pickled onions; chopped cilantro
• 1 lime
• 3 tbsp sour cream or plant-based alternative

Allergen notes: Milk in dairy crema. Check tortillas and seasoning labels.

Let’s make it

1. Heat oil in a wide skillet. Cook mushrooms in a single layer over medium-high heat for 10–12 minutes, turning as needed, until tender throughout and crisp at the edges.
2. Lower the heat. Add garlic, paprika, chili powder, and a pinch of salt; cook 1 minute. Add a squeeze of lime.
3. Mix sour cream with a little lime juice. Warm tortillas and fill with mushrooms, cabbage, avocado, cilantro, pickled onions, and lime crema.

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