Ingredients (For 6 tacos):

• Oyster mushrooms – 200g, torn into strips

• Onion – 1 small, sliced

• Garlic – 3 cloves, minced

• Bell pepper – ½, sliced

• Olive oil – 2 tbsp

• Chili powder – 1 tsp

• Smoked paprika – ½ tsp (or Kashmiri chili for Indian twist)

• Cumin powder – ½ tsp

• Salt & black pepper – to taste

• Tortillas – 6 (corn or wheat)

Toppings (mix & match):

• Shredded lettuce – 1 cup

• Tomato salsa – ½ cup

• Sour cream or yogurt – 3 tbsp (use cashew cream or vegan yogurt for vegan)

• Cheese – ½ cup, grated (skip or use vegan cheese for vegan)

• Avocado / guacamole – ½ cup. Fresh coriander – 2 tbsp

Options:

• Veg → As is.

• Non-Veg → Add 100g shredded cooked chicken or grilled prawns along with mushrooms.

• Vegan → Use vegan tortillas (no lard/ghee), vegan cheese, and cashew/coconut cream instead of sour cream.

Method:

1. Cook filling

   • Heat olive oil in a pan.

   • Add garlic and onion, sauté till soft.

   • Add oyster mushrooms (and chicken/prawns if using for non-veg).

   • Add bell peppers, chili powder, paprika, cumin, salt, and pepper.

   • Cook until mushrooms are golden and slightly crispy.

2. Warm tortillas

   • Heat tortillas on a tawa or dry pan until soft.

3. Assemble tacos

   • Add lettuce as the base.

   • Spoon in mushroom mixture.

   • Top with salsa, sour cream/yogurt (or vegan cream), cheese (or vegan cheese), avocado, and coriander.

4. Serve immediately

   • With lime wedges on the side.

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