Shiitake Mushroom Tacos with Napa Slaw
15 minutes to prep, 20 minutes to cook, makes 4 servings
Ingredients
8 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. 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 lime wedges (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.
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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.
