Giant polypore tacos with water pepper salsa
Servings: 2 people
Equipment
- 1 Knife
- 1 cutting board
- 1 pan
- 1 fork
- 1 Air fryer or oven
Ingredients
- 4 hard taco shells
- 4 tbsp sour cream can be vegan
- lettuce
Giant polypore tacos
- 250 grams Giant polypore
- 1 red onion
- 1 clove of garlic
- 1 tsp smoked paprika
- ½ tsp chili flacks
- ½ tsp cumin
- ½ tsp oregano
- ¼ tsp salt
- ¼ tsp pepper
- oil for frying
Water pepper salsa
- 2 tbsp chopped water pepper
- 1 tomato
- 1 small avocado
- ¼ red onion
- salt
- pepper
- fresh coriander
- 1 lemon
Instructions
Giant polypore tacos
- Chop the polypore into bitesize pieces, and remove hard parts or parts of wood.
- Heat some oil in the pan and add polypore. Fry until they are soft.
- Add red onion and garlic and fry for a minute or 2 on low heat.
- Add all the seasonings.
Water pepper salsa
- Smash avocado with a fork.
- Chop the tomato, red onion, water pepper, and coriander.
- Mix all ingredients together. Add salt, pepper, and lemon juice for taste.
Assembling tacos
- Warm 4 taco shells according to package instructions.
- Divide the polypore. Put sour cream, lettuce, and water pepper salsa on top.
