Recipes / Crispy Oyster Mushroom Tacos

Crispy Oyster Mushroom Tacos

Crunchy, spiced oyster mushrooms in warm tortillas with crisp slaw and a lime crema.

Ingredients

• 12 oz (340 g) oyster mushrooms, torn into strips
• 1/2 cup buttermilk or plant milk
• 3/4 cup all-purpose flour
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper
• Oil for pan-frying
• 8 small tortillas
• 2 cups shredded cabbage
• 1/3 cup sour cream or yogurt
• Juice of 1 lime, plus wedges
• Cilantro and sliced radish to top

Instructions

1. Toss the mushroom strips in the buttermilk and let them sit for 10 minutes.
2. Mix the flour with the paprika, garlic powder, cumin, salt and pepper in a shallow dish.
3. Whisk the sour cream with half the lime juice and a pinch of salt. Toss the cabbage with the remaining lime juice and salt.
4. Dredge the mushrooms in the seasoned flour, pressing so it clings.
5. Heat about 1/2 inch of oil in a skillet over medium-high heat. Fry the mushrooms in batches for 2 to 3 minutes per side until crisp and golden. Drain on a rack.
6. Warm the tortillas, then fill with the mushrooms, slaw, lime crema, cilantro and radish.