Teriyaki Mushroom Tacos
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Mexican/Asian
Serves: 8 tacos
Ingredients
  • 8 oz mushroom caps
  • 2 TBS reduced sodium tamari or soy sauce
  • 1 TBS rice vinegar
  • 1½ tsp brown sugar
  • 2 tsp sriracha, divided
  • 1 tsp each: sesame oil and minced fresh ginger
  • 1 garlic clove, minced
  • ½ tsp corn starch
  • 3 TBS Mayo
  • 8 corn tortillas
  • 1½ cups sliced red cabbage
  • ½ cup crumbled queso fresco
  • ¼ cup minced cilantro
Instructions
  1. Slice mushroom caps into ½ inch pieces. Sauté in a skillet until the mushrooms liquid has evaporated.
  2. Whisk together tamari, rice vinegar, brown sugar, 1 tsp sriracha, sesame oil, ginger, garlic, and corn starch. Pour over mushrooms in the skillet and stir until thick and the mushrooms are well coated.
  3. Combine mayo with remaining 1 tsp sriracha until smooth.
  4. Heat corn tortillas according to package directions.
  5. Top each tortilla with red cabbage, mushrooms, queso fresco, cilantro and sriracha mayo. Serve.
Recipe by Alisons Allspice at /teriyaki-mushroom-tacos/