By Taylor Mead of Better Off Fed, demonstrated at the East Atlanta Village Farmers Market
Ingredients:
Olive oil 1 pound oyster mushrooms 2 pounds zucchini and crookneck squash, chopped 1-2 tbsp taco seasoning (or a mix of chili powder, cumin, cayenne …) 2 limes Salt and pepper to taste Tortillas, sliced lettuce and chopped radishes, cilantro Sour cream mixed with your favorite hot sauce Queso fresco
Preparation:
Heat a cast iron pan over medium heat with 1/4 cup olive oil. When hot, add the mushrooms and stir, distributing the oil evenly, and then cook for ~5 minutes before adding your squash to the pan. Cook for ~3 more minutes or until squash is tender but not mushy. Add your taco seasoning and juice of 1/2 a lime and stir to coat evenly. Taste to see if you need salt and/or pepper. Turn off the heat and build your tacos! Heat your tortillas and then layer on your spicy sour cream, queso fresco, taco filling, lettuce, cilantro, and watermelon radish. Finish with a squeeze of lime and enjoy!