Mixed Mushroom Tacos

with Crispy Avocado and Cotija Cheese

6 corn tortillas 1 avocado 1 lime 1 red onion 7 oz. mixed mushrooms 1 large bunch cilantro 2 tablespoons sugar ¼ cup crumbled Cotija cheese ¼ cup rice flour 2 teaspoons Mushroom Taco Spice Blend (ancho chile powder, smoked sweet paprika, ground cumin, ground coriander, garlic powder & whole dried oregano)

Wash and dry the fresh produce. Peel, halve and thinly slice the onion. Quarter the cremini mushrooms lengthwise. Using hands, break the maitake mushrooms into bite-sized pieces. Pick the cilantro leaves off the stems; discard the stems. Quarter the lime. Pit and peel the avocado; cut into ¼ -inchthick slices. Toss the avocado with the juice of 2 lime wedges to prevent browning.

In a large, nonstick pan, combine the onion, sugar, a big pinch of salt, ¼ cup of water and the juice of the remaining lime wedges. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1-2 minutes, or until the sugar has dissolved and the liquid is slightly reduced in volume. Transfer to a heatproof bowl and set aside to pickle. Carefully rinse and wipe out the pan.

In the pan used to pickle the onion, heat 2 teaspoons of olive oil on medium-high until hot. Add the cremini and maitake mushrooms. Cook, stirring occasionally, 6-8 minutes, or until browned and crispy. Turn off the heat. Stir in the

¾ of the spice blend; season with salt and pepper. Transfer to a plate. Wipe out the pan.

In a large bowl, combine the rice flour, remaining spice blend and ¼ cup of water to create a batter; season with salt and pepper. In the pan used to cook the mushrooms, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, coat the avocado slices in the batter (letting any excess drip off). Working in batches, add the coated avocado slices to the pan in a single layer. Cook 1-3 minutes per side, or until crispy. Transfer to a paper towel-lined plate; immediately season with salt. Carefully discard the oil. Wipe out the pan.

In the pan used to make the crispy avocado, heat 2 teaspoons of olive oil on medium-high until hot. Working in batches, add the tortillas. Warm 30 seconds to 1 minute per side, or until soft and pliable. Remove from heat.

Divide the warmed tortillas between 2 plates. Divide the cooked mushrooms, crispy avocado and pickled onion (draining just before adding) between the tortillas. Garnish with the cilantro and cheese.