Mushroom Tacos (Vegan)

Taco Ingredients

Oyster mushrooms (sub: tofu, vegan meat)

2 cups green cabbage

1/2 cup chopped cilantro

1 lime, juiced

Cayenne pepper, salt, pepper, garlic powder, chili powder, smoked paprika, to taste

1/2 cup high quality olive oil

1 acocado, sliced

1/3 cup purple onion, sliced

1 tbs fresh jalapeño, sliced

1 pack cassava flour tortillas, warmed on the grill, oven or stovetop

Sauce Ingredients

3/4 cup coconut milk

1-2 adobe peppers (from a can)

Cumin, salt & pepper to taste

1/2 lime, squeezed

2 tbs high quality olive oil

1/2 cup chopped cilantro

Blend ingredients

Directions

1. Heat a medium-sized cast iron skillet. Add olive oil and oyster mushrooms, and season with garlic powder, s&p, cumin, smoked paprika, and chili powder

2. While mushrooms sauté slice avocado, onion set aside

3.  In a bowl, add sliced green cabbage, cilantro, olive oil, jalapeño, lime cumin, and s&p

4. When mushrooms look almost done, warm tortillas

5. Top warmed tortilla with mushrooms, cabbage mixture, purple onion, avocado & sauce

6. Optional: Drizzle high-quality olive oil on top