What You Need
1/2 Pound Oyster Mushrooms
2 Tbls Polvo Rojo spice blend
2 Tbls Olive oil
1 can of Pineapple Tidbits in Pineapple Juice
1/2 tsp Low Rider (or Adobo Seasoned Salt)
Corn Tortillas
Fresh Cilantro
2 Fresh Limes
What To Do
Strain out 3 Tbls of juice from your can of pineapple and pour it into a bowl. Squeeze 2 tsp of lime juice into the bowl. Add in the Polvo Rojo, Low Rider, and olive oil. Whisk until incorporated.
Toss your mushrooms in the sauce and then pour everything into a plastic bag. Try to get as much air out as possible, and then store in the fridge for 2 hours.
When it's time to eat, lightly oil a pan and turn to high heat. Add your Mushrooms and sear on both sides.
While it cooks warm up your tortillas.
When the Mushrooms are ready, plate them on the tortillas. Garnish with Pineapple, Cilantro, and a Lime Wedge.
Enjoy!