These mushroom tacos are spiced perfectly & are so easy & delicious. When you cut the mushrooms into these diced cubes you get the “meatiness” that most mushrooms offer.
Make the salsa first so it can develop its flavors while you make the tacos. To make salsa add the onion and cilantro to the food processor and mix until finely chopped.
Next, add the tomatoes and mix until it roughly blended & has a chunky texture.
Add salt & vinegar & set aside or enjoy while making tacos!
Prep the avocado, onion, tomato & cilantro for the final dish.
Cut the king oyster mushrooms into small diced-sized chunks.
Add to a hot skillet & add a splash of veggie broth.
Continue to sauté till mushrooms let out their liquid and begin to soften & brown.
Add more veggie broth as needed to help liquefy the caramelized brown bits on the bottom, which add flavor to the mushroom mixture.
Add spices & continue cooking & adding broth as needed. Cook until the mushroom mixture dries a bit.
*Optional step: Remove cooked mushroom mixture from pan and put on a baking sheet or in air fryer & broil or air fry for 5 minutes. Keep an eye on it as you just want the outside to get a bit more caramelized and almost crusty. When done set aside.
Heat taco shells in a frying pan until you get the texture you like.
Serve already filled or line up ingredients taco bar style and let everyone build their own.
Build your taco by taking 2 spoons of the filling mixture, then add tomatoes, onions, avocado, salsa & top with cilantro.
ENJOY these delicious oil-free delicious tacos!