Adobo Mushroom Tacos

Meaty mushrooms get spiced to perfection and roasted until crisp before they’re tucked into warm corn tortillas.

Ingredients

• 1 lb. mixed mushrooms (such as chanterelle, oyster and/or crimini), coarsely chopped
• 2 Tbsp. avocado oil or vegetable oil
• 2 Tbsp. fresh lime juice
• 1 Tbsp. dried oregano
• 1 Tbsp. onion powder
• 2 tsp. garlic powder
• 2 tsp. ground cumin
• 2 tsp. coconut sugar or organic cane sugar
• 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
• ½ tsp. cayenne pepper
• Warm small corn tortillas, salsa, store-bought vegan sour cream (optional), sliced radishes, halved cherry tomatoes, chopped cilantro, and lime wedges (for serving)

Instructions

1. Place a rack in middle of oven; preheat to 400°. Toss mushrooms, oil, lime juice, oregano, onion powder, garlic powder, cumin, coconut sugar, salt, and cayenne in a medium bowl until mushrooms are well coated. Spread mushrooms out in a single layer on a parchment-lined baking sheet and roast until golden brown and crisp, 20–25 minutes.
2. Build tacos with tortillas, mushrooms, salsa, vegan sour cream (if using), radishes, tomatoes, and cilantro. Serve with lime wedges for squeezing over.