1PackageThinly Sliced MushroomsAbout 200g, chopped into chickpea-ish size pieces (they will shrink)
1ShallotSliced Thinly
1cloveGarlicMinced
1-2tablespoonSoy Sauce
PinchSalt
1tablespoonVegan Butter or Olive OilMiyokos Is a Great Brand
Lime Crema
1CupCashew YogurtPlain, NOT Vanilla
1LimeJuiced
1tablespoonHot Sauce
PinchSalt
Toppings
4tablespoonSweet SalsaPeach, mango, and pineapple all work well
Potato SticksSuch as Pik Niks
4Flour Tortillas
1CupCilantroOptional
Instructions
Heat tortillas: wrap 3-6 tortillas in foil and place in oven preheated to 250 degrees.
Prepare mushrooms: slice mushrooms and shallot thinly, and add to pan on low-medium heat with 1 tablespoon of cooking oil and a pinch of salt. When mushrooms release juices (3-5 mins), add soy sauce and minced garlic. Let cook for 2-3 mins, then remove from heat.
Prepare Lime Crema: add all ingredients into a small mixing bowl, and whisk until homogenous.
Optional: Prepare salsa - I like to strain my salsa so I don't have big puddles of juice dripping onto my plate. Take a half cup of your salsa, and strain for a couple mins so the juice drips off.
Assemble tacos: warm tortilla, small spoonful of mushrooms (make sure to drain off any juice), salsa, lime crema, potato sticks, and cilantro. Enjoy!