Blue Oyster Tacos

Ingredients

• ⅓ cup fresh cilantro

• 4 tbsp fresh orange juice

• 2 tbsp fresh lemon juice 

• 2 tbsp fresh lime juice

• 1 tbsp finely chopped canned chipotle peppers 

• 1 tbsp fresh oregano, finely chopped (or substitute ½ tsp dried)

• 3 tbsp soy sauce 

• 3 cloves of garlic, minced 

• ¼ cup white onion, minced 

• 1 tsp cumin

• 1 tsp chili powder 

• 1 tsp ground black pepper 

• 1 lb blue oyster mushroom clusters

• Canola oil spray

• Salt to taste 

• Tortillas (flour or corn)

• Assorted toppings recommended: chopped lettuce, thinly sliced red onion, diced tomato, sliced avocado, Cotija cheese, sour cream, pico de gallo, fresh citrus, cilantro

   

Directions

1. Marinate the Mushrooms: In a large bowl, combine soy sauce, lime juice, olive oil, minced garlic, cumin, smoked paprika, chili powder, black pepper, and cayenne pepper. Mix well. Add the sliced or shredded mushrooms to the bowl and toss to coat them in the marinade. Let them marinate for at least 30 minutes, stirring occasionally.

2. Cook the Mushrooms:

   Grill Method: Place heavy duty aluminum foil over grill grates and heat grill on high. Spray foil carefully with pan spray. With tongs, remove mushroom clusters and place on foil-lined grill. Season both sides with salt and sear to golden brown.  Turn heat down to low, and lower the grill lid. Cook down until most of the liquid is released and evaporated. Remove mushrooms and set aside on clean tray.

   Pan Fry Method: In a large skillet or pan, heat a splash of olive oil over medium-high heat. Add the marinated mushrooms and cook until browned and edges are crispy. Cook until marinade is absorbed. Season to taste with salt and pepper. Remove mushrooms and set aside on clean tray.

3. Warm the Tortillas: If you used a grill, remove the foil and place your tortillas directly on the grate. Grill 40 to 60 seconds per side. If you used a pan to cook, warm the tortillas on a clean pan OR or a gas flame until they’re soft and pliable.

4. Assemble the Tacos: Place a generous amount of the mushroom asada on each tortilla. Top with sliced avocado, cilantro, cheese, or whatever else you desire.

5. Serve immediately with extra lime wedges on the side. Enjoy your tacos!