Recently, I discovered Oyster Mushrooms! These are a fantastic substitution for meat or seafood. Here is a quick and easy recipe for Vegan “Fish” Oyster Mushroom Tacos!
1 tbspPlant Based ButterI used Country Crock Plants Based Butter with Olive Oil
Purple Cabbage Slaw
1cupPurple Cabbage Slaw Mix
1tbspSesame Oil
½ TspRice Vinegar
Furirake
Instructions
Wash and pat dry mushrooms. Cut the bottom stems ( save for broth or discard).
Slice the mushrooms.
Heat the avocado oil in a skilled and add Mushrooms.
add sazón, lime juice and coconut aminos.
Cook for about 5-7 mins. Set aside.
For the Crema
Blend until smooth.
For the Tortillas
brush tortillas with butter on each side. Heat in skillet until crisp.
Purple cabbage Slaw
I serve them with a quick purple cabbage slaw, mixing 1 cups of shredded purple cabbage, 1 tbsp of sesame oil + ½ tsp Rice vinegar and 1 Tbsp of Furikake. Mix and set aside.
Assembling The Tacos
Grab a tortilla fill with Oyster Mushroom Mixture, cole slaw, top with sauce and cilantro. Squeeze some lime and Enjoy!