Tacos · FIRST EDITION

Crispy mushroom & lime tacos

Thinly sliced mushrooms, deeply browned edges and a sharp cabbage slaw.

30 minutes · Serves 2

Serving inspiration · stock photograph

Not sure about mushroom texture? A hot pan and thin slices make these a good second chance.

Here’s how.

1
Make the slaw
Massage cabbage with half the lime juice and half the salt. Leave it to soften while you cook.
2
Brown, not steam
Heat half the oil in a wide frying pan over medium-high heat. Cook half the mushrooms in one layer for 6–8 minutes, turning occasionally. Repeat with the remaining oil and mushrooms.
3
Season the mushrooms
Return all the mushrooms to the pan. Add cumin, paprika and remaining salt. Toss for 30 seconds.
4
Assemble
Warm tortillas in a dry pan. Fill with sliced avocado, mushrooms and slaw. Serve with the remaining lime.

Do not crowd the pan. Two batches are worth it for browned edges.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.