Oyster Mushroom Tacos

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

Oyster Mushroom Tacos