Crispy Mushroom Carnitas Tacos

Ingredients

• 1½ lbking oyster mushrooms, shredded lengthwise with a fork
• 3 tbspolive oil
• 4garlic cloves, minced
• 1 tspground cumin
• 1 tspdried oregano
• 1 tbspchipotle peppers in adobo, minced
• ½ cuporange juice
• 2 tbsplime juice
• 1 tbspsoy sauce
• 1red onion, thinly sliced
• 8corn tortillas
• 1avocado, sliced
• ½ cupcilantro, chopped
• salt

Method

1. Toss the sliced red onion with the lime juice and a pinch of salt. Let it pickle while you cook.

   ⏱ 20 min

2. Pull the mushrooms into shreds with a fork, working down the length of each stem. Shred plenty; they shrink.

3. Heat 2 tbsp of the olive oil in a large skillet over medium-high. Cook the mushrooms in two batches without crowding, stirring now and then, until browned and the water has cooked off.

4. Return all the mushrooms to the pan with the garlic, cumin, oregano and chipotle. Stir for 1 minute.

5. Add the orange juice and soy sauce and simmer, stirring, until the pan is nearly dry and the mushrooms are glossy.

   ⏱ 7 min

6. Heat the oven broiler. Spread the mushrooms on a sheet pan, drizzle with the last tbsp of oil and broil until the edges crisp and darken.

7. Warm the tortillas in a dry skillet. Fill with the mushrooms, pickled onion, avocado and cilantro.