Oyster Mushroom Tacos

Method

1. 1

   Place the onion rings in a bowl and mix with a pinch of salt and 1 tbsp of red wine vinegar. Let stand for a while to allow them to pickle and soften.

2. 2

   In a separate bowl, combine the thinly sliced cabbage with a pinch of salt, 1 tbsp of red wine vinegar, and the juice of half a lime. Massage the salt and acid into the cabbage and set aside to soften.

3. 3

   Mix 1 tbsp of the piccadillo spices and the smoked paprika powder with the oyster mushrooms along with a pinch of salt.

4. 4

   Heat 2 tbsp of olive oil in a frying pan over high heat and fry the oyster mushrooms for about 3 minutes until well browned. Shake the pan to flip them and fry for another 3 minutes until they are golden brown and crispy on both sides.

5. 5

   Meanwhile, finely chop the garlic, slice the avocado, and coarsely chop the cilantro.

6. 6

   Heat the remaining olive oil in a sauté pan and briefly fry the garlic. Add the rest of the piccadillo spices (1 tbsp) along with the black beans and a splash of their canning liquid. Heat for about 5 minutes over medium-high heat until hot and flavorful.

7. 7

   Heat the tortillas in a hot, dry frying pan for about 15 seconds per side. Keep them warm by wrapping them in a clean tea towel.

8. 8

   Mix the mayonnaise with the chipotle sauce to create a chipotle mayo. Cut the remaining half lime into wedges.

9. 9

   Assemble the tacos by topping warm tortillas with the black beans, fried oyster mushrooms, pickled cabbage, red onion, and avocado slices. Drizzle with chipotle mayo and garnish with cilantro. Serve with lime wedges.