Oyster mushroom tacos with caramelized red onion

Slice the carrot and the daikon into thin matchsticks and put them together in a mixing bowl.

Mix in the rice vinegar, maple syrup and soy sauce and pickle in the fridge for a few hours, or overnight for best results.

Slice the red onion wafer thin.

Roughly chop the oyster mushrooms so they keep large rustic pieces with crevices.

Combine the plant-based mayo with the sriracha and mix well.

Place the taco shells on a baking tray to heat up.

Heat a non-stick pan over medium, add the chili oil and the red onions and saute seven to eight minutes.

Season with salt, add the maple syrup and saute another couple of minutes, then set the caramelized onions aside.

Preheat the oven to 350.

In the same pan over medium heat, add the avocado oil and the oyster mushrooms and saute about seven to eight minutes.

Add the soy sauce and dark soy sauce and saute another couple of minutes.

Heat the taco shells for a few minutes.

Assemble with the mushrooms, the caramelized onions, the pickled carrot and daikon, fresh cilantro and the spicy mayonnaise, then sprinkle over white sesame seeds.