Crispy Mushroom Tacos

An easy, vegetarian meal that can be made in under 30 minutes!

Ingredients

• 2 pints oyster mushrooms

• 1 bell pepper

• 1 sweet onion

• 2 tablespoons olive oil

• 2 tablespoons taco seasoning

• 1/4 cup sour cream

• 1/4 cup salsa verde

• 1/2 lime

• 9 corn tortillas

  
  

Toppings

• Pickled onions

• Cilantro

• Lime Wedges

• Sour Cream

  
  

Steps

1. Preheat the oven to 425°F and line 2 baking sheets with parchment paper.

2. Use your hands to shred the mushrooms and add them to a baking sheet with 1 tablespoon of the oil and 1 tablespoon of taco seasoning. Toss to coat and spread into an even layer on a baking sheet.

3. Slice the onion and bell pepper into a bowl and toss with 1 tablespoon of oil and 1 tablespoon of seasoning. Toss to coat and spread into an even layer on the second sheet.

4. Place both baking sheets into the oven for 20 minutes, turning at 15 minutes.

5. Combine the sour cream, salsa verde, and the juice of the lime in a bowl and mix.

6. Remove the baking sheets from the oven and place the mushrooms and vegetables into a bowl. Set aside and replace the parchment paper on one of the baking sheets.

7. Using a dry skillet, heat the tortillas on medium-high heat, working one at a time.

8. On each tortilla, brush one side with remaining oil, flip over, and spread out 1 tablespoon of the sauce. Add a portion of the vegetables and close the tortilla. Place the tortillas on the newly prepared backing sheet and repeat with the remaining tortillas, sauce, and filling.

9. Place in the oven for 10 minutes. Flip and then cook for another 3 to 5 minutes, or until desired crispiness.

10. Remove and serve hot with desired toppings.