Oyster Mushroom Tacos with Creamy Chipotle Sauce
Simple and nutritious tacos bursting with flavor and texture.
Ingredients
- Tacos:
- 5-6 corn tortillas
- 4 cups oyster mushrooms roughly chopped
- 1 large plantain sliced
- 2 roma tomatoes diced
- 1/2 cup white onion diced
- 3/4 cup cilantro chopped, loosely packed
- 1/2 avocado sliced
- 2 tbsp olive oil divided
- 2 tbsp garlic minced
- Creamy Tofu Chipotle Sauce:
- 12 oz soft tofu
- 1 tbsp tamari
- 1-2 tbsp chipotle peppers canned
- 1 lime juiced
- 1 tsp olive oil
- 1/4 tsp sea salt or to taste
Instructions
- Prepare salsa by dicing the tomatoes, onions, and cilantro and placing in a bowl. Gently toss and set aside.
- Prepare the sauce by blending the tofu, tamari, chipotle peppers, lime juice, olive oil, and sea salt. Start with 1 tbsp of chipotle, blend and taste, and then add the additional tbsp if you prefer it to be spicier. This will make extra sauce to use as a dip for veggies, 'chipotle mayo' for sandwiches, or more tacos. It can be stored in the fridge for up to three days.
- Lightly wash the mushrooms and roughly chop. Heat 1 tbsp of olive oil in a frying pan on medium heat. Add the garlic and mushrooms. Stir occasionally until the mushrooms are soft and starting to brown.
- Heat 1 tbsp of olive oil on medium heat in a second frying pan. Place the slices of plantain and fry until slightly browned. Flip over and fry the other side. Turn off heat once both sides are cooked.
- Transfer plantains to a bowl and ser aside.
- Warm the tortillas in a frying pan on low heat. A few seconds on each side is enough to soften and warm them.
- Assemble the tacos by placing the oyster mushrooms, plantain, sliced avocado, creamy chipotle sauce, and salsa on the tortilla.
- Serve with a slice of lime and enjoy!
- Please let me know if you need anything else.