Serves 2
Mushroom filling:
- 4 oz. wild mushrooms (such as maitake, shiitake, trumpet etc.)
- 2 tsp soy sauce
- A little water
Pico De Gallo:
- 1 roma tomato, diced
- 1/8 cup diced onion
- 1 Tbs chopped fresh cilantro
- 1 clove of garlic, finely diced
- 1/2 tsp diced jalapeño
- 1/8 tsp salt
- 1/2 lime juiced
Also:
- 2 tortillas
- 1/2 avocado, sliced
Directions:
In a frying pan, sauté the mushrooms with a little water and soy sauce. While the mushrooms are cooking, combine all the pico de gallo ingredients in a bowl and stir. When the mushrooms are soft, in about five minutes, remove from heat and make your tacos by layering the tortilla, avocado, mushrooms, and pico de gallo. Serve warm.