Mushrooms are a great alternative for taco filling weather you are on a plant based diet or not. Oyster, maitake (hen of the wood) or button mushrooms are all great choices or you can also use a mixture of your favorite ones.
Cut the avocado in half and remove the pit. With a spoon, remove the flesh into a bowl, smash with a fork, then season with salt, pepper and lime juice and set aside. You can make it as chunky or as smooth as you prefer.
Add the oil and preheat the pan to 300°F/ 150°C (medium).
Add the mushrooms, garlic and jalapeño to the preheated pan and cook for 8- 9 minutes or until the jalapeño softens and the mushrooms are toasted and cooked through.
Add the seasoning and mix well.
Turn off the heat and transfer the filling to a serving bowl. Squeeze some fresh lime juice over it and set aside.
Spread some of the avocado mash on a warmed tortilla and top with some mushroom and jalapeño filling. Add your favorite topping such as shredded cabbage, lime leaves or radishes if so desired.
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