Oyster mushroom “carnitas” tacos with salsa verde and lime (vegan, gluten-free)

INGREDIENTS

• 3-4 containers oyster mushrooms

• 2-4 tbsp avocado oil

• 1 small can green tomatillo salsa

• 1/2 of a white onion, thinly sliced

• 3 cloves garlic

• Sea salt

• Black pepper

• Corn tortillas

• Cilantro

• Limes

• Greek yogurt (to use as sour cream)

DIRECTIONS

1. Thinly slice onions and mince garlic then sauté in 1 tbsp avocado oil for 3-4 minutes, season with salt and pepper then remove from pan

2. To the same pan, add 2 more tablespoons of oil, then using your hands shred oyster mushrooms

3. Add about 1/3 of the oyster mushrooms to the pan, lower to medium low heat and let the mushrooms cook without touching them... you want them to develop a golden color, flip once golden on ones side and then season with salt and pepper

4. Remove the mushrooms from pan and place on cutting board. Then continue to cook the remaining mushrooms, adding an additional 1-2 tbsp oil

5. Once all your mushrooms are cooked, give them a rough chop. Then place them ALL back into your pan, along with the onion and garlic, then add salsa, mix and let cook on medium to low heat for 6-8 minutes. Stirring as it cooks

6. Once your mushrooms have developed a deeper color, heat tortillas and form tacos! Garnish with cilantro, lime, salsa, Greek yogurt, avocado or whatever toppings you wish!