YIELD Serves 4

TIME 30 minutes

INGREDIENTS

For the Pico De Gallo:

• 1 large tomato, cut into ¼-inch dice

• 1 large ripe avocado, cut into ¼-inch dice

• 2 jalapeños, stemmed, seeded, and finely chopped

• ½ cup cilantro leaves, finely chopped

• 3 tablespoons fresh lime juice (from 1 to 2 limes)

• Coarse kosher salt

For the Mushrooms: 

• 1/2 lb. oyster mushrooms (more if desired)

• ⅓ cup neutral oil

• ¼ teaspoon ground cumin

• 1½ teaspoons coarse kosher salt

• Black pepper

• 6 corn tortillas

INSTRUCTIONS

• Chop and combine all of the ingredients for the pico, then set aside.

• Separate your oyster mushrooms into bite-sized pieces and add seasoning.

• While the mushrooms fry, make the hot honey and lime sauce. 

• Fry your oyster mushrooms in a skillet with a neutral oil until crispy (for about 5 minutes per side.)

NOTE

If I made this again, I’d do it with more Oyster Mushrooms for the filling, and I’d use my air fryer rather than the skillet, to reduce the oil in the mushrooms.