Lion’s Mane Mushroom Tacos With Avocado Crema

Makes4 servings
Prep Time10 minutes, plus 30 minutes inactive if using dried mushrooms
Cook Time20 minutes

Ingredients
Directions

Ingredients

14 oz. fresh lion’s mane mushrooms (or 2½ oz. dried)
3 tbs. avocado oil
2 tbs. soy sauce or coconut aminos
2 tsp. cumin
1 tsp. chili powder
½ tsp. onion powder
½ tsp. sea salt
8 6-in. corn tortillas
¼ cup diced white onion
2 small radishes, thinly sliced
¼ cup fresh cilantro leaves
1 lime, cut into wedges

Avocado Crema

1 ripe avocado
Juice of a lime
½ jalapeño, seeds removed
½ cup full-fat plain Greek yogurt
¼ cup fresh cilantro
¼ tsp. sea salt

(If you’re using dried mushrooms, soak them in 2 cups warm water for 30 minutes. Remove the mushrooms from the broth, rinse, and pat dry. Strain the broth and save it for future use.)

Directions

Prepare the avocado crema:

STEP 1

Scoop the flesh of the avocado into the bowl of a food processor. Add the lime juice, jalapeño, yogurt, cilantro, and salt. Blend until smooth and creamy.

STEP 2

Tear the mushrooms into bite-sized pieces.

STEP 3

Preheat a large skillet over medium-high heat, then add the avocado oil.

STEP 4

Add the mushrooms, soy sauce, cumin, chili powder, onion powder, and salt. Cook, stirring occasionally, until the mushrooms are tender and browned, about six to eight minutes.

STEP 5

Preheat a smaller pan to medium heat.

STEP 6

Add the corn tortillas to the hot pan one at a time and lightly toast for about one minute, flipping halfway.

Assemble the tacos:

STEP 1

Fill the warm tortillas with the mushrooms; top with avocado crema, diced onion, sliced radishes, and fresh cilantro.

STEP 2

Serve with a lime wedge.

Nutritional information