Oyster mushrooms are the easiest to prep, cook, and caramelize. Cooked up with sweet adobo spices and finished with a bright orange-cilantro salsa, they make for the perfect vegetarian filling.
Reheat black beans in a small pot with a splash of water over medium-low heat.
Meanwhile, mix the juice of one lime into the cilantro salsa. Peel the mandarin, and roughly chop the flesh. Fold into the salsa and set aside.
Reheat tortillas according to the instructions on the package: we recommend warming in a skillet or over an open flame, then stacking in a towel to keep warm.
Heat a splash of vegetable or olive oil in a medium saute pan over medium heat.
Meanwhile, break apart the oyster mushrooms and add to a bowl along with the adobo and a pinch of salt. Mix well with a spoon to coat the mushrooms with the seasoning. Add the mushrooms to the pan in an even layer. Using a spatula or spoon, stir the mushrooms and cook until they are browned on all sides, about 5-8 minutes.
Serve the mushrooms alongside the tortillas, cabbage, salsa, and beans for a build-your-own-taco station