Oyster Mushroom Tacos

Food styling and recipe development by Olivia Caminiti
Oyster Mushroom Tacos
1/2 cup | Siete Blanco Cashew Queso |
1 | avocado |
1/2 | lime, juiced |
8 | Siete Grain-Free Taco Shells |
2 TBSP | olive oil |
1 lb | oyster mushrooms, diced |
1 | poblano pepper, diced |
1 | onion, diced |
1 | packet Siete Chorizo Seasoning Skillet Cooking Spice |
Shredded romaine lettuce hearts, for garnish | |
Cilantro leaves, for garnish |
Instructions
Combine Siete Blanco Cashew Queso, avocado, and lime juice in a blender and blend until well combined. Reserve.
Preheat the oven to 350-degrees F and bake Siete Grain-Free Taco Shells for 2-3 minutes until toasted. Remove from the oven and set aside.
In a large skillet, heat olive oil over medium high heat and add oyster mushrooms, poblanos, and onion. Saute until softened then add Siete Chorizo Seasoning Skillet Cooking Spice and ½ cup water. Let simmer for 5-10 minutes until the sauce is thickened.
Build tacos by adding in oyster mushroom saute then topping with shredded lettuce, avocado queso, and cilantro.
Serves 4, 2 tacos per person
