Mushroom Tacos!

This year I started marinating and roasting mushrooms for the first time. The result is incredible! They absorb flavor like little sponges and when roasted at a high heat in the oven, they get deeply crispy. These mushroom tacos have been a staple dinner at my house all year and I thought it was time to share the goodness. A simple slaw of thinly sliced cabbage, cilantro and carrots lightly dressed in lime juice, hot sauce and a bit of oil makes the perfect counterpoint for the crispy, earthy mushrooms. I usually eat mine with sour cream and I'll add in black beans for a protein boost. You can add a fried egg in the morning for an epic breakfast taco, you can really take these tacos in whatever direction you want to go!