Ingredients
Main Ingredients
- 3.5 Cups 1 head of lion’s mane mushroom
- 1/2 tsp Paprika
- 1/2 tbsp Olive oil or coconut oil Extra Virgin
- 4 Tortillas Corn tortillas
- 1/2 tsp Cumin
Avocado Crema Slaw
- 1/2 cup red cabbage shredded
- 1/2 cup green cabbage shredded
- 1/2 large carrot julienned
- 2 Tbsp cilantro chopped
- 1 jalapeno diced & seeds removed
- 1/4 tsp sea salt
- 3 cloves of garlic
- 1 ripe avocado
- 4 Tbsp lime juice
- 1/2 cup plain unsweetened coconut yogurt
- Dash of sriracha optional
Toppings (Optional):
- Cilantro
- Avocado
- Hot sauce
- Red onion
Instructions
- Prepare the sauce for the avocado crema slaw by placing the garlic, salt, avocado, lime juice, coconut yogurt and sriracha in a high speed blender, combine until smooth and combine with the remainder of the slaw ingredients. Leave enough crema sauce to add to the tacos upon serving – approximately 1/4 cup.
- Tear the lion’s mane into bite-sized pieces. Heat a frying pan on medium heat. Once heated, add the lion’s mane. Dry cook in the pan for a moment or two, or until any water released from the mushrooms is re-absorbed. Once any water is re-absorbed, add the tablespoon of oil and then add the paprika and cumin. Cook, stirring gently until mushrooms are golden brown, about 15-20 minutes.
- Divide the lions mane mushroom equally amongst the tortillas, then top with slaw, crema and any additional toppings.
- Enjoy!
Notes
*Another alternative to extra virgin olive oil or coconut oil is grass-fed butter, if dairy is not a concern.
**For those who think cilantro tastes like soap, a great substitute for this could be parsley.
