WHAT TO DO WITH ALL THAT

1. Quarter lime. Trim and thinly slice scallions, separating whites from greens.

2. In a medium bowl, combine mayonnaise, Sriracha, juice from half the lime, 1 tsp sugar, and a big pinch of salt and pepper (I used my premix house seasoning, which includes s&p, garlic powder & turmeric). Add scallion whites and cabbage and carrot mix; toss to coat.

3. In a large bowl, whisk together cornstarch, Fry Seasoning, 1/2 cup flour, 1 cup water, and 3 tsp salt (again... house seasoning) until mixture reaches a pancake-batter-like consistency. Stir mushrooms into batter until fully coated.

4. Heat a 1/3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to pan, use a fork or tongs to add coated mushrooms in a single layer. (Let any excess batter drip off before adding to pan. Fry in batches if needed.) Cook until golden brown and crispy, 1-2 minutes per side. Transfer mushrooms to a paper-towel-lined plate.

   • (on this step I fudge it by plopping the mushrooms into like... a long patty formation. that way I'm able to flip them with tongs and cook more at a time. ain't nobody got time for cooking one mushroom layer at a time!!!!)

5. Wrap tortillas in damp paper towels; microwave until warm and pliable, about 30 seconds. Divide tortillas between plates and fill with mushrooms. Top with slaw and garnish with scallion greens. Serve tacos with lime wedges on the side.