Crispy Mushroom Mead Tacos

vegan mushroom tacos
mead-battered mushrooms
200g oyster mushrooms, torn into bite-sized pieces
1 can of mead, beer or club soda
1 cup of flour (plus extra for dry dredge)
1 teaspoon of baking soda
1 tablespoon of corn starch
canola for frying
**Before anything, pull out your fire extinguisher, just in case. If you don’t have one, have a bag of flour, box of salt or pot lid. Please read up on how to put out an oil fire before this and do not leave the kitchen when heating oil**
1. In a medium pot, pour canola in (you just really need enough to fry them, so it can be kind of shallow), place on medium heat. Check temperature with thermo-gun or thermo-pen until oil is at 350f. Try to avoid it going any higher.
2. Set up two bowls, one with a bit of flour + salt; the other is your mead, flour, baking soda + corn starch - combine ingredients thoroughly into a thick batter. 
3. lightly dust each mushroom piece with flour, shake off an excess and dip them into your mead batter, place them directly into the pot and let them get crispy. Once they are cooked, place them on an oven sheet with paper towel to absorb excess oil then into the oven so they can stay warm.
4. Continue to do this until all your mushrooms are crispy and fried. Add a bit of extra salt if they need it at the end. 
mango pico de gallo
1 mango, peeled and diced
1/4 red onion, diced
1/2 jalapeno, de-seeded and diced
1 lime, juice and zest
1 roma tomato, seeded + diced
Combine all ingredients into a bowl together, mix lightly and season with salt + lime according to your preference. 
charred avocado salsa
1 avocado, peeled + cut in half
3 tomatillos
4 cloves garlic, peeled
1/2 jalapeno
1 onion
cilantro stems, as much as you like
1. Set oven to broil and place a dry pan on high heat; place all ingredients in the pan and let char on the bottom; then once the oven is to temperature - remove avocado from the pan + place remaining vegetables into oven to broil until thoroughly charred.
2. Add avocado + cilantro stems to blender, and remove charred vegetables from the oven; add them into the blender and blend on high speed until smooth. Add a few solid squeezes of lime, and salt to preference. 
3. Place in bowl, cover and let col in fridge, reduce oven heat to 300f

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