Ingredients:
1/4 cup extra-virgin olive oil
1 tsp orange zest
2 Tbsp freshly squeezed orange juice
2 Tbsp honey
1 chipotle pepper in adobo sauce
1 Tbsp adobo sauce
3 cloves garlic, smashed
1 tsp cumin
1/4 tsp dried oregano
Kosher salt, as needed
1 lb oyster mushrooms, cleaned
4 Tbsp extra-virgin olive oil, divided
Kosher salt
8 small corn tortillas, warmed
3/4 cup Tomatillo-Avocado salsa verde
1 tsp lime zest
Pickled onions, for serving
Cilantro leaves, for garnish
Salsa:
1 avocado, peeled and pitted
5 tomatillos, husked, rinsed and quartered
1 jalapeno, chopped roughly
1/2 white onion
2 garlic cloves, sliced
1/2 cup packed cilantro leaves
1 Tbsp lime juice
1 tsp kosher salt
Instructions:
Add olive oil, orange zest, orange juice, honey, chipotle pepper, adobo sauce, garlic, cumin, and oregano to a bowl of a food processor. Blend until smooth, and season with salt.
Pull mushrooms apart and add to a bowl and pour over marinade on top and toss to combine.
For the salsa, combine avocado, tomatillos, jalapeno, white onion, garlic, cilantro and lime juice to a blender. Puree until smooth. Season with salt to taste.
Heat up a large sauté pan on medium high heat. Add 2 Tbsp olive oil and heat, add half the mushrooms and sauté until reduced in size and browned, about 5 minutes. Set aside and cook the remaining mushrooms. Add more oil if needed and season to taste with salt.
Divide mushrooms on warmed tortillas with a spoonful of salsa, lime zest, pickled onions and cilantro.
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