- 1 lb oyster mushrooms
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper, to taste
- Corn tortillas
- 1/2 cup diced red onion
- 1/2 cup chopped cilantro
- Lime wedges
- Preheat oven to 400°F (200°C). Clean and chop the oyster mushrooms into small pieces.
- In a bowl, mix the olive oil, cumin, smoked paprika, chili powder, salt, and pepper.
- Add the chopped mushrooms to the bowl and mix until the mushrooms are coated with the spice mixture.
- Spread the mushrooms out on a baking sheet and bake for 10-15 minutes, or until the mushrooms are browned and crispy.
- Heat the tortillas in a dry skillet over medium heat until warm and slightly crispy.
- Assemble the tacos by placing a spoonful of the mushrooms on each tortilla, followed by some diced red onion and chopped cilantro.
- Squeeze a wedge of lime over each taco before serving.
These Vegan Oyster Mushroom Tacos are a tasty and unique twist on traditional tacos. The crispy, flavorful mushrooms are perfectly balanced by the freshness of the cilantro and the tanginess of the lime. Enjoy!