1 tablespoon extra-virgin olive oil
½ yellow onion, chopped
1 clove garlic, chopped
½ pound oyster mushrooms, thinly sliced
½ delicata squash, sliced 1/8” thick
1 serrano chile, stemmed and sliced thin at a bias
4 leaves epazote, chopped
Kosher salt and pepper
½ cup lime crema
6 to 8 ounces queso fresco
6 to 8 corn tortillas, 6-inches across
½ cup sour cream
1 lime cut in half
1. In a frying pan, warm the olive oil over medium high heat. Add the onions and garlic and cook until the onions are soft 3 to 4 minutes. Add the oyster mushrooms and epazote and cook until the mushrooms soften, 5 to 7 minutes. Add the squash and cook for another 5 minutes or until the squash is tender. Season with salt and pepper.
2. Working with one tortilla at a time, place the filling inside and garnish with the lime crema and queso fresco.
3. Place the sour cream in a small bowl on ice and squeeze the lime on to the sour cream. With a whisk mix the sour cream and season with salt to taste.