Lobster mushroom tacos
Cooking: 10 min
300g fresh lobster mushroom or 30 g dried
1 tbsp of olive oil
Juice of one lime
1/2 tbsp of smoked chili powder (mesquite, paprika or chili)
1/2 cup of sour cream
1 cup of grated strong cheddar cheese
1 avocado, sliced
1 cup of fresh corn grain cooked or canned
1 minced red pepper
1/2 cup of chopped coriandre
2 green onions, coarsely chopped
A pack of fresh corn torillas
Wash the lobster mushroom and make slices of 5 mm.
Heat the oil in a large skillet and sauté the mushrooms.
Add salt and chili powder.
When it starts to brown add the lime juice.
Set aside in a serving dish and keep warm.
Over low heat, heat torillas in a pan.
To keep warm, set aside in a serving dish covered with aluminum foil.
Put on the table the different ingredients so that your guests can make their lobster mushroom tacos .