I am falling apart. Literally and figuratively. My body is a huge mess, I’ve been struggling with a shoulder injury for a few months now that just won’t seem to heal. My lips are dry and cracking to the point of being painful and I’ve been suffering from migraines on a regular basis. I know it’s all due to stress but I’m over it. Everything that is going on with me can be traced back to the fact that I am not managing the pressures in my life well and I need to do something about it. I just want to lock myself away for awhile and let the world and all the problems it brings fade into the background.
A few days ago my husband and I closed our gym after nine years in business. It was more than a gym, it was a community, and a lot of our members are like family . Our clients were literally begging us to stay open but it just didn’t make sense for us at this time in our lives. I think we are both ready for a little break and want to explore some new interests and running a gym leaves little time for travel or hobbies.
Home life has been really taxing lately too and as a result, I haven’t been eating, sleeping or taking care of myself very well. Now that all the work that needed to go into closing the gym is over I’m hoping that my mind will settle a bit and that I can focus on pulling myself together.
With everything going on cooking has been pretty low on the list of priorities so quick, and simple has been absolutely necessary. These vegan oyster mushroom tacos fit that bill and are a great way to have dinner on the table in less than 30 minutes. I usually always keep some chimichurri in the fridge and you can totally leave it out if you don’t want to bother but I love the addition for an extra little punch. You could really use any mushroom of your choice here but I like the way the king oyster mushrooms get a little chewy and crispy when roasted over high heat. The slaw will keep in the fridge for a day or two so you could make extra to add to sandwiches or salads for a little extra crunch when needed. This isn’t so much a recipe as a starting point. Some black beans would also make a great addition or some mango salsa would also be a great option. You could also just skip the tortillas, throw everything into a bowl with some baby greens and have a delicious salad instead.
If you give this recipe a try, I’d love to hear what you thought of it. Post a comment, or post a pic and tag it #scalingback on Instagram!
- For the mushrooms:
- ½ pound king oyster mushrooms, thinly sliced
- 1 tablespoon grapeseed or olive oil
- kosher salt and pepper to taste
- For the cabbage slaw:
- ½ medium red cabbage, finely shredded (about 4 cups)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lime juice
- salt and pepper to taste
- For the guacamole:
- 1 ripe avocado, peeled and pitted
- ½ jalapeno, seeds removed
- 1 small clove garlic, finely grated
- 1 tablespoon freshly squeezed lime juice
- salt and pepper to taste
- For the chimichurri:
- 1 small clove garlic, grated on a microplane
- ¼ teaspoon crushed red pepper
- 1 tablespoon freshly squeezed lime juice
- ½ teaspoon grated lime zest
- 1 teaspoon sherry vinegar
- ¼ cup extra-virgin olive oil
- ¼ cup chopped mint
- 2 cups fresh parsley finely chopped
- To serve:
- corn tortillas
- freshly chopped mint
- lime wedges
- Pre-heat the oven to 400 degrees.
- Line a large baking sheet with parchment paper or foil. Toss the mushrooms with the tablespoon of oil and season with salt and pepper, I used about a ¼ teaspoon of salt and ⅛ teaspoon of pepper but season to your preference. Roast the mushrooms for 12-15 minutes until the mushrooms start to brown slightly and have released most of their liquid.
- For the slaw:
- Combine the cabbage with the olive oil, lime juice and salt and pepper and let sit for 10-15 minutes to marinate.
- For the guacamole:
- In a medium bowl, mash the avocado, jalapeño, garlic, and lime juice with the back of a fork or a potato masher until well combined and to your desired consistency. Season with salt and pepper and add additional lime juice if desired. If making ahead cover the top with plastic wrap to avoid browning.
- For the chimichurri:
- Combine all the ingredients in a small bowl, stir well to combine and season with salt and pepper.
- To serve:
- Toast the tortillas lightly over an open flame or on a griddle until soft and pliable. Layer some of the slaw on the bottom, top with some mushrooms, guacamole, and a drizzle of chimichurri. Garnish with some fresh mint and serve with additional lime wedges.
