Mushroom tacos with fresh lime pico de gallo (low FODMAP)

40 Minutes • Low FODMAP • Vegetarian • Gluten-free • Lactose-free • Serves 4 • This simple recipe uses oyster mushrooms in place of meat and they’re so good you won’t even notice there’s no meat! When combined with the fresh lime pico de gallo, these tacos are hearty, delicious, and beautiful.

Ingredients: Fresh lime pico de gallo

3 Roma tomatoes, cut into ¼-inch pieces

1/2 large ripe avocado, pitted, peeled and cut into ¼-inch pieces

2 jalapeños, seeded and finely chopped

½ cup cilantro leaves, finely chopped

3 green onions (green part only), finely chopped

3 tablespoons fresh lime juice

1 teaspoon Smoke N Sanity Essence of Garlic Salt (use code IBSGC10 for 10% discount)

OR 1/2 teaspoon Gourmend Garlic Scape powder (use code IBSGC15 for 15% discount) and 1/2 teaspoon salt

Ingredients: Mushroom tacos

18 ounces oyster mushrooms (2 to 3 medium clusters)

4 Tablespoons garlic-infused olive oil

¼ teaspoon ground cumin

1 ½ teaspoons Smoke N Sanity Essence of Garlic Salt (use code IBSGC10 for 10% discount)

OR 3/4 teaspoon Gourmend Garlic Scape powder (use code IBSGC15 for 15% discount) and 3/4 teaspoon salt

Black pepper

12 corn tortillas

1/3 cup canola oil for quick-frying tortillas

Directions: Pico de gallo

Combine the tomato, jalapeños, cilantro, green onions, lime juice in a bowl and season with garlic salt. Gently fold in the avocado. Set aside to allow flavors to blend while the mushrooms cook.

Directions: Tacos

Roughly chop the oyster mushrooms into bite-size pieces. Cook mushrooms in two batches to ensure they become crisp while you’re cooking them. Heat a large heavy skillet over medium-high and coat with half of the garlic-infused olive oil. Once the oil is hot, add half of the mushrooms in a single layer without crowding the skillet. Cook, stirring every few minutes, until mushrooms are deep golden brown, about 5 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms. Return the first batch to the skillet, add the cumin and salt, and season with pepper. Stir well, then remove from the heat.

While the mushrooms are cooking, prepare your tortillas. Heat 1 tablespoon of canola oil in a non-stick frying pan. When hot, cook one tortilla for about 30-45 seconds on each side so it starts to brown but remains a bit pliable. Remove from the pan and fold the tortilla over the handle of a wooden spoon (to create a rounded fold) then set on paper towels and proceed with the next tortilla until all are cooked and ready.

To serve, divide the mushrooms and pico de gallo among the warm tortillas.

Add a dollop of sour cream if you like.

Eat and enjoy every bite because you can!

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