ADOBO MUSHROOM TACOS RECIPE | BON APPÉTIT
|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)|
- 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.
- Build tacos with tortillas, mushrooms, salsa, vegan sour cream (if using), radishes, tomatoes, and cilantro. Serve with lime wedges for squeezing over.