Mushroom “carnitas” tacos

 An easy take on carnitas tacos!

Ingredients:
1/2 lb. oyster mushrooms 
Purple cabbage
Avocado
Tomato
Onion
Jalapeno
Cilantro
Lime 
Siete Chickpea Flour Tortillas
2 tbsp ancho chile powder
1 tsp cumin
1 tsp sea salt
1 tsp black pepper
1 tbsp chili powder 
1 tsp paprika 

Preparing your "carnitas"
Chop up oyster mushrooms in to small strips. Toss in all of your seasoning. I use my air fryer for mine, but this can easily be prepared in a skillet on medium-high heat for about 10 min, or baked at 450 for 12 minutes.

Prepare your pico de gallo
Chop up your tomato, onion, jalapeno, and cilantro and mix together. Add lime and salt to taste 

Heat up your tortillas according to preparation instructions and fill with your "carnitas", cabbage, pico de gallo and sliced avocado.  I like  mine extra spicy so I add a drizzle of Tia Lupita brand hot sauce. Enjoy!