Ingredients:

  • 1 lb (450g) Portobello or Cremini mushrooms, thinly sliced
  • 2 tbsp (30ml) Avocado oil
  • 1 small (100g) Yellow onion, finely diced
  • 3 cloves (15g) Garlic, minced
  • 2 tbsp (30ml) Soy sauce
  • 1 tbsp (15ml) Adobo sauce
  • 1 tsp (5g) Smoked paprika
  • 1/2 tsp (3g) Ground cumin
  • 1/4 tsp (1g) Salt
  • 1/4 tsp (1g) Black pepper
  • 12 corn tortillas
  • 1/2 cup (60g) White onion, finely diced
  • 1/2 cup (15g) Fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1/2 cup (60g) Cotija cheese, crumbled
  • 1 large (150g) Avocado, sliced

Instructions:

  1. Heat 30ml avocado oil in a cast iron skillet over medium high heat until shimmering.
  2. Add 450g sliced mushrooms in a single layer. Let them sit undisturbed for 3-4 mins until a deep mahogany crust forms. Note: Don't crowd the pan or they will steam instead of sear.
  3. Stir the mushrooms and cook for another 3 mins until the edges are browned and slightly crisp.
  4. Reduce heat to medium. Stir in 100g diced yellow onion and cook for 3 mins until translucent.
  5. Add 15g minced garlic and cook for 60 seconds until you smell the fragrance.
  6. Whisk together 30ml soy sauce, 15ml adobo sauce, 5g smoked paprika, 3g cumin, 1g salt, and 1g black pepper in a small bowl.
  7. Pour the glaze over the mushrooms. Stir constantly for 2 mins until the liquid reduces into a thick, glossy glaze. Remove from heat.
  8. Wipe the skillet clean. Heat corn tortillas over an open flame or in a dry pan for 30 seconds per side until slightly charred and soft.
  9. Fill each tortilla with the mushroom mixture.
  10. Top with 60g diced white onion, 15g chopped cilantro, 60g crumbled cotija, and 150g sliced avocado. Serve with lime wedges.