Beer-Oyster Mushrooms Tacos With Mango Slaw

1. 1

   Cut the mushrooms into strips. In a large skillet, heat one tablespoon of olive oil over medium-high heat.

2. 2

   Cook the mushrooms until they are browned. It is important at this point not move or shake the pan because otherwise they will not brown.

3. 3

   Then add salt, lime juice, paprika and the beer.

4. 4

   Let the alcohol evaporate and check the salt. Reserve.

5. 5

   In a bowl put the cabbage, mango, onion and jalapeno pepper.

6. 6

   Season with lime juice, a drizzle of olive oil and salt. I refrigerate covered by at least one hour.

7. 7

   Serve the mushrooms and the slaw in a homemade corn tortilla with avocado and a pinch of sea salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.