Spicy & Smoky Mushroom Tacos
Spice-coated mixed mushrooms are nestled in corn tortillas and completed with customizable toppings.
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 ½ Tbsp Bon Appétit Spicy & Smoky Grilling Rub
2 tsp coconut sugar or organic cane sugar
1 tsp kosher salt
Place a rack in the middle of oven; preheat to 400°. Toss mushrooms, oil, lime juice, Spicy & Smoky Grilling Rub, coconut sugar and salt 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 small corn tortillas, mushrooms, salsa, vegan sour cream (if using), radishes, halved cherry tomatoes and chopped cilantro. Serve with lime wedged for squeezing over.