Crispy Oyster Mushroom Tacos

Ingredients

For the Mushroom Tacos

• 18 ounces oyster mushrooms

• ⅓ cup neutral oil, such as canola

• ¼ teaspoon ground cumin

• 1½ teaspoons coarse kosher salt

• Black pepper

• 12 tortillas

  For the Pico De Gallo

• 1 large beefsteak tomato, cored and cut into ¼-inch dice

• 1 large ripe Hass avocado, pitted, peeled, and cut into ¼-inch dice

• 2 jalapeños, stemmed and finely chopped (seeded if desired)

• ½ cup cilantro leaves, finely chopped

• 3 tablespoons fresh lime juice

• Coarse kosher salt

Preparation