Grilled Mushroom Tacos With Salsa Macha Crema Recipe
Prep Time:
45 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • ½ cup avocado oil
  • 3 large cloves garlic, thinly sliced
  • ¼ cup raw pepitas
  • 1 tablespoon toasted sesame seeds
  • 3 large dried Sandia or ancho chiles, stems and seeds removed and cut into pieces
  • 4 dried chiles de árbol
  • 1 teaspoon sea salt
  • 1 cup sour cream
  • 2 cups finely shredded green cabbage
  • ½ cup fresh cilantro leaves, chopped
  • 1 tablespoon minced shallot
  • 2 tablespoons avocado oil
  • 2 tablespoons fresh lime juice
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 ½ pounds fresh oyster mushroom clusters
  • ⅓ cup avocado oil
  • 1 tablespoon soy sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 8 large corn tortillas
  • 1 small avocado, sliced
  • ½ cup crumbled cotija cheese
Directions
  1. Start making the salsa macha by heating the oil in a skillet over medium heat.
  2. Add the garlic, pepitas, and sesame seeds and cook and stir until the seeds begin to toast and pop (about 2 minutes).
  3. Add the chiles and cook for 1 minute longer.
  4. Turn off the heat, stir in the salt, and cool the mixture for 15 minutes.
  5. Transfer the salsa macha to a food processor.
  6. Pulse into a paste.
  7. Mix 2 tablespoons of the paste into the sour cream in a small bowl.
  8. Cover and reserve the crema and remaining salsa macha until ready to serve.
  9. In a large bowl, toss together all the slaw ingredients until evenly coated.
  10. Cover and set aside until serving.
  11. Place the mushrooms in a shallow dish, keeping the clusters intact.
  12. In a small bowl, whisk together the oil, soy sauce, paprika, cumin, and garlic powder.
  13. Brush this mixture onto the mushroom clusters, being sure to coat all sides.
  14. Preheat a grill with well-oiled grates to 450 F.
  15. Add the marinated mushroom clusters to the grill and press down gently with a metal spatula. Continue to press and grill on one side until golden brown and crispy.
  16. Flip the mushrooms and press and grill on the other side until caramelized and crispy, flipping and pressing as needed.
  17. Transfer the mushrooms to a cutting board and create 12 total clusters, cutting where needed, and tent with foil to keep warm.
  18. Turn off the grill and briefly warm the tortillas on the hot grates.
  19. To assemble the tacos, spread some of the salsa macha crema on each tortilla.
  20. Top with the mushrooms.
  21. Add some of the slaw.
  22. Garnish with the avocado slices and cotija cheese.
  23. Serve the remaining salsa macha with the tacos.