Saucy Oyster Mushroom & Summer Squash Tacos With Cabbage and corn slaw

A late summer meal— Mushroom are my favorite addition to my tacos. They easily absorb any sauces or seasoning and simmer in their own juices, making them the perfect base to add additional flavors and textures to. For this mushroom taco recipe, I cooked the mushrooms down in a rich and spicy adobe sauce along with some summer squash. I added a crisp and refreshing red cabbage and corn slaw to balance out the juicy texture of the mushroom and heat of the adobe chili sauce. To top it all off, I added a big dollop of guacamole, cilantro, squeeze of lime and dash of hot sauce. This recipe has all the flavors and textures..spicy, saucy, savory, crisp and refreshing all in a single taco! A simply delicious meal that will leave you so satisfied!

Saucy Oyster Mushroom & Summer Squash Tacos With Cabbage and corn slaw

(serves 2, about 2-3 tacos per person)

Ingredients:

Saucy Oyster Mushrooms and Summer Squash

2 tbsp olive oil

1-2 cloves of garlic

1 cup oyster mushrooms, or any other kind of mushrooms

1/2 large summer squash or 1 small summer squash, cut into semi-circles

2 chilies from a can of chilies in adobo sauce, sliced length-wise

1-2 tbsp of the sauce from the can of chilies in adobo

1/4 tsp cumin

1/4 tsp paprika

dash of chili powder

salt and pepper to taste

Instructions:

Add your oil to a large skillet over medium heat. Once hot add your garlic and toss until fragrant, around 2-3 minutes. Add in your summer squash, and cook for 5 minutes. Once your squash has began to soften add in your mushrooms, toss, and cook for another 5 minutes. Add in your spices, adobo chilies, and 1-2 tbsp of adobo chili sauce. Allow the squash and mushroom to simmer in the sauce and spices over a medium-low heat for at least 10 minutes, or until they are soft and juicy and covered in the sauce.

Cabbage and Corn Slaw

1 cup of red cabbage, thinly sliced into long strips

1 cob of corn, cut from the cob

1-2 cloves of garlic

1/4 cup cilantro

juice from 1/2 of a lime

dash of chili powder

salt and pepper to taste

Instructions:

Add your cabbage to a large bowl and massage with your lime juice, until the cabbage has softened. Next add in your fresh corn, garlic, and cilantro. Toss, then add in your chili powder, salt and pepper. Toss once more and adjust seasoning to your liking.

Guacamole

1 large ripe avocado, mashed

1/2 tomato, diced

1/3 white or red onion

1/4 cup cilantro

juice from 1/2 a lime

1/3 jalapeno, mined (optional)

salt and pepper to taste

Instructions:

Mash your avocado in a medium sized bowl then toss in your tomato, onion, garlic, jalapeno, and lime juice. add in your cilantro and salt and pepper to taste. Serve on top of your tacos or eat it with some tortilla chips on the side!

for serving:

4-6 corn tortillas, warmed over a flame, in the oven or on a pan

handful of cilantro

lime wedges

hot sauce or salsa of choice

Instructions:

Warm your tortillas. Assemble your tacos by adding a scoop of the mushroom and squash mixture along with a spoonful of cabbage, dollop of guacamole, and any other additional toppings. Enjoy!!