Beer-oyster mushrooms tacos with mango slaw

Directions

1. Beer-oyster mushrooms
2. Cut the mushrooms into strips. In a large skillet, heat one tablespoon of olive oil over medium-high heat.
3. Cook the mushrooms until they are browned. It is important at this point not move or shake the pan because otherwise they will not brown.
4. Then add salt, lime juice, paprika and the beer.
5. Let the alcohol evaporate and check the salt. Reserve.

1. Mango Slaw
2. In a bowl put the cabbage, mango, onion and jalapeno pepper.
3. Season with lime juice, a drizzle of olive oil and salt. I refrigerate covered by at least one hour.
4. Serve the mushrooms and the slaw in a homemade corn tortilla with avocado and a pinch of sea salt.