Mushroom Tacos

Prepare the salsa by chopping 5 tomatoes, 2 cloves garlic, 2 medium onions, and a small sprig of cilantro. 

 Mix together in a bowl, then add the juice of half a lemon. Season to taste. Set aside. 

Drizzle oil in a skillet over medium heat. Sauté 1 tablespoon chopped garlic until golden. 

 Add 450 grams chopped mushrooms (we used a mix of oyster, shiitake, and shimeji). Cook for 5 minutes until tender. 

Add 2 tablespoons McCormick taco seasoning and the juice of half a lemon. Cook for 3 more minutes. 

Add chili flakes, if preferred. Fill 6 taco shells with mushrooms; top with salsa and shredded cheddar cheese. 

Serve with hot sauce and sour cream, if preferred. 

Prepare the salsa by chopping 5 tomatoes, 2 cloves garlic, 2 medium onions, and a small sprig of cilantro. 

 Mix together in a bowl, then add the juice of half a lemon. Season to taste. Set aside. 

Drizzle oil in a skillet over medium heat. Sauté 1 tablespoon chopped garlic until golden. 

 Add 450 grams chopped mushrooms (we used a mix of oyster, shiitake, and shimeji). Cook for 5 minutes until tender. 

Add 2 tablespoons McCormick taco seasoning and the juice of half a lemon. Cook for 3 more minutes. 

Add chili flakes, if preferred. Fill 6 taco shells with mushrooms; top with salsa and shredded cheddar cheese. 

Serve with hot sauce and sour cream, if preferred. 

Prepare the salsa by chopping 5 tomatoes, 2 cloves garlic, 2 medium onions, and a small sprig of cilantro. 

 Mix together in a bowl, then add the juice of half a lemon. Season to taste. Set aside. 

Drizzle oil in a skillet over medium heat. Sauté 1 tablespoon chopped garlic until golden. 

 Add 450 grams chopped mushrooms (we used a mix of oyster, shiitake, and shimeji). Cook for 5 minutes until tender. 

Add 2 tablespoons McCormick taco seasoning and the juice of half a lemon. Cook for 3 more minutes. 

Add chili flakes, if preferred. Fill 6 taco shells with mushrooms; top with salsa and shredded cheddar cheese. 

Serve with hot sauce and sour cream, if preferred.