Lions Mane Fish Tacos

Yield: 4 Tacos

Prep: 20 Minutes

Cooking: 15-20 Minutes


  • 3.5 cups/1 head of lion’s mane mushroom
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 Tbsp extra virgin olive oil or coconut oil*
  • 4 corn tortillas**

Avocado Crema Slaw:

  • 1/2 cup red cabbage, shredded
  • 1/2 cup green cabbage, shredded
  • 1/2 large carrot, julienned
  • 2 Tbsp cilantro, chopped***
  • 1 jalapeno, diced & seeds removed
  • 1/4 tsp sea salt
  • 3 cloves of garlic
  • 1 ripe avocado
  • 4 Tbsp lime juice
  • 1/2 cup plain, unsweetened coconut yogurt
  • Dash of sriracha (optional)

Toppings (Optional):

  • Cilantro
  • Avocado
  • Hot sauce
  • Red onion


  1. Prepare the sauce for the avocado crema slaw by placing the garlic, salt, avocado, lime juice, coconut yogurt and sriracha in a high speed blender, combine until smooth and combine with the remainder of the slaw ingredients.  Leave enough crema sauce to add to the tacos upon serving – approximately 1/4 cup.
  2. Tear the lion’s mane into bite-sized pieces. Heat a frying pan on medium heat. Once heated, add the lion’s mane. Dry cook in the pan for a moment or two, or until any water released from the mushrooms is re-absorbed. Once any water is re-absorbed, add the tablespoon of oil and then add the paprika and cumin. Cook, stirring gently until mushrooms are golden brown, about 15-20 minutes.
  3. Divide the lions mane mushroom equally amongst the tortillas, then top with slaw, crema and any additional toppings.
  4. Enjoy!