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