Ingredients

• THE MUSHROOMS:
• 400g Pink or Grey Oyster mushrooms, thinly sliced.
• 1 tablespoon rice bran or coconut oil
• Salt and pepper to taste
• THE CABBAGE SLAW:
• ½ medium red cabbage, finely shredded (about 4 cups)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon lime juice
• salt and pepper to taste
• FOR THE GUACAMOLE:
• 1 ripe avocado, peeled and pitted
• ½ jalapeno, seeds removed
• 1 small clove garlic, finely grated
• 1 tablespoon freshly squeezed lime juice
• salt and pepper to taste
• FOR THE CHIMICHURRI:
• 1 small clove garlic, grated
• ¼ teaspoon crushed red pepper
• 1 tablespoon freshly squeezed lime juice
• ½ teaspoon grated lime zest
• 1 teaspoon sherry vinegar
• ¼ cup extra-virgin olive oil
• ¼ cup chopped mint
• 2 cups fresh parsley finely chopped
• TO SERVE:
• corn tortillas
• freshly chopped mint
• lime wedges

Instructions

1. FOR THE MUSHROOMS: In a hot fry pan, cook the oyster mushrooms aggressively in the oil. After about 3 or 4 minutes remove half the mushrooms (these will have a more chewy texture). Continue to cook the remaining mushrooms till they turn crispy, Seacon with some salt and pepper.
2. FOR THE SLAW: Combine the cabbage with the olive oil, lime juice and salt and pepper and let sit for 10-15 minutes to marinate.
3. FOR THE GUACAMOLE: In a medium bowl, mash the avocado, jalapeño, garlic, and lime juice with the back of a fork or a potato masher until well combined and to your desired consistency. Season with salt and pepper and add additional lime juice if desired. If making ahead cover the top with plastic wrap to avoid browning.
4. FOR THE CHIMICHURRI: Combine all the ingredients in a small bowl, stir well to combine and season with salt and pepper.
5. TO SERVE: Toast the tortillas lightly over an open flame or on a griddle until soft and pliable. Layer some of the slaw on the bottom, top with some mushrooms, guacamole, and a drizzle of chimichurri. Garnish with some fresh mint and serve with additional lime wedges.