SLB MUSHROOM TACOS

Inspired by all things Mexico and Activation right now, we’re sharing our new favorite veggie tacos with you this week. Delicious wrapped in corn tortillas, bibb lettuce or a collard.

1 lb chanterelles (or mixed) mushrooms, chopped.
2 tbsp avocado or olive oil
2 tbsp fresh lime juice
1 tbsp dried oregano
1 tbsp onion powder
2 tsp garlic powder
2 tsp cumin
2 tsp coconut sugar
1 1/4 tsp kosher or sea salt
1/2 tsp cayenne

Warm small corn tortillas, salsa, store-bought vegan sour cream (optional), sliced radishes, halved cherry tomatoes, chopped cilantro, and lime wedges (for serving)

Prep
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
Build tacos with tortillas, butter lettuce or collard mushrooms, salsa, vegan sour cream (if using), radishes, tomatoes, and cilantro. Serve with lime wedges for squeezing over.