Mushroom Tacos with Crispy Asparagus Salsa – La Maison Orphée

Ingredients

• 500 g cremini mushrooms, torn with your hands in bite-size pieces
• 500 g oyster mushrooms, torn with your hands in bite-size pieces
• 1 tbsp. ground cumin
• 1 tbsp. paprika
• 1 tsp. dried oregano
• 1/2 tsp. cayenne pepper (or less depending on your preference)
• 12-15 Mexican-style corn tortillas
• 1/2 cup organic virgin sunflower oil
• 8-10 asparagus, thinly sliced into small rounds
• 1 stalk celery, finely chopped
• 1 tbsp. organic cider vinegar
• 3 tablespoons of organic virgin sunflower oil
• 2 tbsp. fresh coriander, finely chopped
• 1 small shallot, finely chopped
• 1 teaspoon of Fleur de sel
• 1/2 cup sour cream or Greek yogurt
• 1 lime
• Cherry tomatoes, halved
• Jalapeno, thinly sliced
• Avocado slices
• Cilantro leaves