https://www.copymethat.com/r/037wukAqw/crispy-mushroom-tacos/
117020052
5d7CJTA
037wukAqw
2024-05-07 01:16:32
Crispy Mushroom Tacos
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Ingredients
- subheading: For the Pico De Gallo:
- 1 large beefsteak tomato, cored and cut into ¼-inch dice
- 1 large ripe Hass avocado, pitted, peeled and cut into ¼-inch dice
- 2 jalapeños, stemmed and finely chopped (seeded if desired)
- ½ cup cilantro leaves, finely chopped
- 3 tablespoons fresh lime juice (from 1 to 2 limes)
- Coarse kosher salt
- subheading: For the Mushroom Tacos:
- 18 ounces oyster mushrooms (from 2 to 3 medium clusters)
- ⅓ cup neutral oil, such as canola
- ¼ teaspoon ground cumin
- 1½ teaspoons coarse kosher salt
- Black pepper
- 12 corn tortillas
Steps
Directions at cooking.nytimes.com
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