Black Jack Oyster
Mushroom Tacos

Ingredients:

For Mushrooms:
1 lb. 8 oz. oyster mushrooms chopped
2 garlic cloves crushed
3 tbls. soy sauce
4 tsp. maple syrup
7 tbls. olive oil
1 tsp. cumin seeds
4 tbls. Jack Del Fuego - Black Jack

For Avocado Crema:
1 avocado
1/3 cup coconut cream
1/2 cup cilantro
1 tsp. water
1/4 tsp. salt
1 lime juice

For Pickled Onions:
1 red onion finely sliced
2 blood oranges
1/4 cup white wine vinegar
1 tsp. sugar
1/4 tsp. salt

Corn tortillas

STEP ONE

Preheat oven to 425F.
For the pickled onions: in a small bowl mix together the red onion, blood orange juice, vinegar, sugar and salt.

STEP TWO

In a blender, combine avocado, coconut cream, cilantro, salt, lime juice and water. Blend well until smooth.

STEP THREE

In a large bowl, combine mushrooms, garlic, soy sauce, maple syrup, olive oil, cumin seeds, salt and Jack Del Fuego - Black Jack hot sauce.

STEP FOUR

Transfer the mushroom mix to baking sheets lined with parchment paper. Spread them out as much as possible on the sheet. Roast for 20 minutes. Stir the mushroom mixture and roast for another 8 minutes.

STEP FIVE

Serve with corn tortillas.