INSTRUCTIONS
1
Tear oyster mushrooms into bite-size pieces, leaving some smaller ones whole.
2
Heat a large cast-iron skillet or a heavy sauté pan over medium-high and coat with half of the oil. Add half of the mushroom to the hot oil in a single layer without crowding the pan. Cook, stirring every few minutes, until deep golden brown and crisp, about 10 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms.
3
Mix both batches in the pan and season with cumin, salt, pepper, and taco seasoning.
4
Warm the tortillas in a heavy pan over medium-high heat until soft and pliable, fill with mushrooms, and finished with desired toppings.
