Method
How to cook it
Tear the mushrooms into strips. Toss with oil, chili powder, cumin, smoked paprika, salt, and pepper.
Cook in a hot skillet until browned and slightly crisp around the edges, about 8–10 minutes.
Toss cabbage with lime juice and a pinch of salt for a quick slaw.
Warm the tortillas and fill with mushrooms, slaw, and crema if using.
Serve with extra lime and hot sauce if you like.
Kitchen note
For the best texture, let the mushrooms sit undisturbed at first so the pan can do the work.
From market bag to dinner
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