Step 1

Blend the sauce ingredients. To a blender, add the full-fat coconut milk, peanut butter, lime juice, shallot, garlic, lemongrass, spices, coconut sugar, and salt. Blend at high speed for about 20 seconds or until smooth. Taste and adjust saltiness and sweetness to your liking.

Step 2

Slice the mushrooms. Clean the mushrooms and pat them dry. Cut off their feet and slice them into quarters (or slices, it doesn’t really matter).

Step 3

Sauté. Heat the sesame oil in a large non-stick skillet over medium heat. Once hot, add the mushrooms and sautée for 3-5 minutes or until the mushrooms are tender.

Step 4

Add the sauce and let simmer. Pour in the curry sauce and toss to coat the mushrooms with the sauce. Let simmer for another 5 minutes. Remove from the heat.

Step 5

Warm the taco shells or tortillas. Warm the tortillas in a large non-stick pan for a few seconds over medium heat. Alternatively, you can slightly char the tortillas over an open flame.

Step 6

Assemble. Fill the tacos with the saucy mushrooms, adding more or less sauce to your liking. Top with fresh cilantro or basil, sliced avocado, and thinly sliced red cabbage for crunchiness!

Step 7

The mushroom filling can be stored for up to 3 days in the refrigerator.