Golden Oyster Street Tacos
Taco Tuesday just got an upgrade.
Golden oyster mushrooms have a delicate, almost fruity sweetness that makes them a natural in Mexican-inspired cooking — they don't need much to shine. A hot cast iron pan, a little char, and a punchy lime crema is all it takes. The visual alone is worth making these: the golden frills against purple cabbage slaw on a warm corn tortilla is genuinely beautiful. These come together in 20 minutes and have converted more than a few skeptics.
Ingredients
- 2 cups Golden Oyster mushrooms, torn into large pieces
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper
- 6 small corn tortillas, warmed
- 1 cup purple cabbage, thinly shredded
- 1 jalapeño, thinly sliced
- Fresh cilantro
- Lime crema: 1/3 cup sour cream, juice of 1 lime, pinch of salt
- Lime wedges to serve
Instructions
- 01
Mix sour cream, lime juice, and salt for the crema. Set aside.
- 02
Toss mushroom pieces with olive oil, cumin, paprika, garlic powder, salt, and pepper.
- 03
Heat a cast iron pan over high heat until smoking. Add mushrooms in a single layer — don't stir for 2 minutes. Let them char on one side, then toss and cook another minute.
- 04
Warm tortillas directly over a gas flame or in a dry skillet until lightly charred.
- 05
Assemble: tortilla, cabbage slaw, charred mushrooms, jalapeño, cilantro. Drizzle with lime crema and squeeze of fresh lime. Serve immediately.
Chef's Tip
The char is essential — don't stir too early. Those slightly burnt edges add a complexity you can't get any other way.
Grow Your Own Golden Oyster
