King Pulled Chickn’ Tacos

Course Main Courses

3-4 medium/large size king oyster mushrooms
¼ cup of chopped onions
2 tbsp of diced garlic
3 tbsp of spicy marinade BBQ sauce works perfectly
2 tbsp of liquid aminos
1 tsp of liquid smoke
4 tbsp of veggie broth
2 tbsp of garlic salt
2 tbsp of pink salt
1 tbsp of white pepper
1 tbsp of cayenne pepper
1 tbsp of paprika
3 tbsp of avocado oil
4-6 Corn or flour tortillas
additional topiings: lettuce, tomatoes, jalapeños, and whatever trimmings you add to your perfect soft taco!!!

Heat cast iron skillet (or regular skillet) on medium and pour in avocado oil.
While skillet is getting ready, shred the king oyster mushrooms. In a vertical pattern, with a fork, penetrate the mushroom slightly and pull downward creating shreds. Do this repeatedly, sometimes altering the angle to make the perfect looking shreds. Take your time and make as thin as possible, which will make for thin, mouth-watering texture. Do this for each of the mushrooms. You should have a nice pile of shreds similar to shredded chicken, but without the harm.
Place onions and garlic in skillet to establish the flavor. Allow to cook for 3-5 min.
Add shredded mushrooms to the skillet along with liquid aminos, liquid smoke, veggie broth, garlic salt, pink salt, paprika, white pepper, cayenne pepper & paprika. Cook on medium for 3-5 minutes stirring frequently.
Cover and adjust cooking temp to medium low and allow to simmer and collect flavors for 12-15 minutes or until shreds are easily broken apart. You can test by attempting to break strands by pressing down with cooking utensil. If it breaks easily, the shroom shreds are ready.
In a separate skillet, pour a splash of avocado oil and set temp to medium. Once heated, place tortilla on skillet and allow to cook for 1-2 minutes on each side flipping with a fork. Remove and build the perfect soft taco.
Enjoy!

Keyword vegan

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