Crispy Oyster Baja Taco w/ Avocado Mayo
Rated 5.0 stars by 1 users
Category
Entree
Servings
4 (3 tacos per serving)
Prep Time
2 hours
Cook Time
40 minutes
Ingredients
½ pound Tree Oyster Mushroom, shredded
Neutral cooking oil
1 ½ cup cornmeal
½ cup flour
½ tablespoon Old Bay seasoning
12 corn tortillas
- ½ cup oil
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon Old Bay seasoning
1 teaspoon nori seasoning
1 teaspoon chili powder
½ teaspoon salt
1 cup red cabbage, sliced thin
2 cups green cabbage, sliced thin
5 green onions, sliced thin
¼ cup cilantro, chopped
2 teaspoon lime juice
1 teaspoon agave nectar
1/8 cup mayo
- 2 serrano peppers
1 avocado
½ cup cilantro
½ cup mayo
2 tablespoons lime juice
2 cloves garlic
Salt and pepper to taste
For marinade
For coleslaw
For avocado mayo
Directions
Tear apart the oyster mushrooms to shred it into long thin pieces and place into a sealable bag. Whisk together all the marinade ingredients and add to the bag with the mushrooms. Mix the bag around so all the mushrooms are coated well. Remove the air from the bag and seal it. Place the marinating mushrooms into the refrigerator overnight or for at least 2 hours.
While the mushrooms marinate, make coleslaw. Just toss all those ingredients together, have a little taste and add some salt if it needs it, and set it in the refrigerator too.
Also make the avocado mayo while the mushrooms chill. Start by charring the serrano peppers. This can be done in the broiler or on a gas stove. To use the boiler: coat the peppers lightly in oil and place under the broiler for 3 to 4 minutes or until the outside is charred. On the stove top: turn the burner on medium, and place the peppers directly on the grate for about 5 minutes, rotating every minute, until the outside is charred. After the peppers are charred, place them under an overturned bowl to trap the heat and let the peppers steam for 10-15 minutes. Remove the stems, seeds, and worst of the charred skin from the peppers (leave the seeds if you would like some extra heat).
Place those peppers and all the other avocado mayo ingredients into a food processor. Blend it all together until fully incorporated. Have a little taste and add some salt and pepper if you think it needs it. Place the mayo in the refrigerator to wait until you're ready to eat.
Once the mushrooms are marinated and it’s getting close to meal time, fill a large pot with about 4 inches of oil and bring to 350 degrees (about medium/medium high heat).
In a bowl combine the cornmeal, flour, and Old Bay seasoning. Take the mushrooms out of the fridge and remove from the marinade. Dredge each mushroom in the cornmeal mixture so that they are well coated and set aside. Cover a plate with a paper towel to put the mushroom on after frying to drain.
Fry the mushrooms in batches by placing in the oil for 30-40 seconds or until golden brown and crispy. Remember the mushrooms will get a little darker after they are removed from the oil. Put the mushrooms onto the paper towel after removing them from the oil to drain.
Warm up your tortillas however you please: plancha, sauté pan, oven.
Top your warmed tortilla with the coleslaw, fried oyster mushrooms, and avocado mayo. Enjoy!
