Shiitake Mushroom Tacos with Napa Slaw
Ingredients
| 8 | ea. | 6-inch flour tortillas, warmed |
| 1 | tbsp. | Rice vinegar |
| 1 | tbsp. | Fresh lime juice |
| 2 | tsp. | Honey |
| ¼ | tsp. | Salt |
| ¼ | cup | Avocado or canola oil, divided |
| 4 | cups | Napa or green cabbage, shredded |
| ½ | cup | Red cabbage, shredded |
| ½ | cup | Shredded carrots |
| 1 | tbsp. | Fresh cilantro leaves |
| 8 | oz. | Caputo & Guest Fresh Shiitake Mushrooms, chopped |
| ¼ | cup | Mushroom or vegetable broth |
| 1 | tbsp. | Teriyaki glaze (optional)** |
| 1 | tbsp. | Chili garlic paste |
| ½ | cup | Fried tortilla strips (optional)** |
| 8 | wedges | Lime (optional) |
Directions
- Make the Napa slaw: In a medium bowl, whisk together vinegar, lime juice, honey and salt. Slowly whisk in half of the oil. Add the cabbage and shredded carrots. Toss to coat. Set aside.
- Make the mushroom taco filling: Pre-heat a large skillet or wok over medium-high heat. Add remaining oil. Add mushrooms all at once. Stir or toss quickly while cooking for 1-2 minutes or until golden brown. Stir in mushroom broth, teriyaki glaze and chili paste. Cook for another minute or until mixture has thickened. Transfer mixture to a bowl and set aside.
-
Assemble Tacos: Spoon 1/2 cup slaw down the middle of each warmed tortilla. Spoon 1/3 cup of mushroom mixture over slaw. Top with cilantro leaves and tortilla strips if desired. Serve with lime wedges.
Download the Shiitake Mushroom Tacos with Napa Slaw Recipe
Prep time: 15 Min.
Cook time: 20 Min.
Serves: 4
*Dairy-free as written.
**For a gluten-free version, use corn tortillas and Gluten-Free Teriyaki Sauce (San-J Gluten-Free, Kikkoman Gluten-Free, or your favorite gluten-free teriyaki sauce).
