Place the egg in a bowl and whisk with a fork to coat the mushrooms.
Dredge the whole mushrooms in flour, remove excess flour, dip in the beaten egg, and then coat with breadcrumbs or panko. Press lightly to ensure the coating sticks well and doesn’t fall off while frying. Season with salt and pepper.
Pour the oil into a skillet and when it's hot, fry the mushrooms on both sides until they are golden brown and crispy. Remove excess oil with paper towels.
Cut the mushrooms into strips and assemble the tacos.
Assemble the breaded mushroom tacos with warm tortillas, fried chorizo, avocado, and fresh cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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