Ingredients
8 oz of lionsmane mushrooms
1 - 2 tbs avocado oil
½ lime juice
½ tbs adobo sauce
1 tbs taco seasoning
Red cabbage, chopped
Corn tortillas or flour tortillas
Mango salsa:
2 mangos, cubed
½ red bell pepper, diced
¼ red onion, diced
½ jalapeño, diced
2 - 3 tbs freshly chopped Cilantro or parsley ( I used parsley)
½ lime juice
Salt and pepper to taste
Chipotle lime sauce:
⅓ cup vegan mayo
1 Chipotle pepper, chopped
1 tsp adobo sauce
½ tbs maple syrup, agave or Honey
½ lime juice
½ tsp lime zest
½ tsp Cumin
Sea salt to taste
Directions
Step 1
Add 1-2 tbs of olive oil to a pan on medium heat. Add your mushrooms, season with taco seasoning and cook until brown.( About 2-3mins each side) Make sure to press down on the mushrooms periodically while they cook to release some of the moisture from the mushrooms. Add lime juice and adobo sauce, mix thoroughly, turn off heat and set aside for later.
8 oz of lionsmane mushrooms
1 - 2 tbs avocado oil
½ lime juice
½ tbs adobo sauce
1 tbs taco seasoning
Step 2
Cut 2 mangos into small cubes. Dice 1/2 red bell pepper, 1/4 red onion, and 1/2 jalapeño. Roughly chop some parsley. (You need 2-3 tbs) Add all of your ingredients into a bowl including the juice from 1/2 lime and mix thoroughly. Season to taste with salt & pepper to complete the mango salsa.
2 mangos, cubed
½ red bell pepper, diced
¼ red onion, diced
½ jalapeño, diced
2 - 3 tbs freshly chopped Cilantro or parsley ( I used parsley)
½ lime juice
Salt and pepper to taste
Step 3
Make the sauce by adding all ingredients into a small bowl and mix thoroughly.
Chipotle lime sauce:
⅓ cup vegan mayo
1 Chipotle pepper, chopped
1 tsp adobo sauce
½ tbs maple syrup, agave or Honey
½ lime juice
½ tsp lime zest
½ tsp Cumin
Sea salt to taste
Step 4
Either fry corn tortillas in avocado oil until in a crispy taco shape or just warm until pliable.
Corn tortillas or flour tortillas
Step 5
Assemble your tacos by adding mushroom first, then the cabbage, followed by mango salsaand lastly Drizzle with the chipotle lime sauce and enjoy!
