When I want to create a new recipe, and I want it to be a hit for my family, tacos are the way to go. These teriyaki mushroom tacos are super flavorful, made with a homemade teriyaki sauce and sriracha mayo!
My husband thinks that tacos are a food group. I can’t disagree, tacos are pretty much the most awesome way to devour some deliciousness. The tortilla should have an award for being the best food delivery service.
Enough praise for tacos, lets also talk about mushrooms! They have a great chewy texture, and loads of umami flavor. Beyond that, they also soak up flavors well, and pair perfectly with teriyaki sauce!
These teriykai mushroom tacos are easy to make. Simply slice and saute the mushrooms. Whisk together the sauce and poor over top. Cook until thick and bubbly. Serve in a tortilla with your favorite toppings!
Tips and tricks for the Teriyaki Mushroom Tacos recipe:
- Don’t put the mushrooms on the bottom of the taco. The teriyaki sauce will make the tortilla soggy. Start with some veggies, like shredded red cabbage.
- Make a homemade Teriyaki sauce! I find that I already stock all the ingredients to make teriyaki sauce, so why buy it and load the fridge up with extra condiments?
- Serve with a protein loaded side, such as these quick frijoles negros (black beans)!
Teriyaki Mushroom Tacos
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 8 tacos
- Category: Main
- Cuisine: Mexican/Asian
Ingredients
- 8 oz mushroom caps
- 2 TBS reduced sodium tamari or soy sauce
- 1 TBS rice vinegar
- 1 1/2 tsp brown sugar
- 2 tsp sriracha, divided
- 1 tsp each: sesame oil and minced fresh ginger
- 1 garlic clove, minced
- 1/2 tsp corn starch
- 3 TBS Mayo
- 8 corn tortillas
- 1 1/2 cups sliced red cabbage
- 1/2 cup crumbled queso fresco
- 1/4 cup minced cilantro
Instructions
- Slice mushroom caps into 1/2 inch pieces. Sauté in a skillet until the mushrooms liquid has evaporated.
- 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.
- Combine mayo with remaining 1 tsp sriracha until smooth.
- Heat corn tortillas according to package directions.
- Top each tortilla with red cabbage, mushrooms, queso fresco, cilantro and sriracha mayo. Serve.
That looks awesome! I’ve never even thought about mushroom tacos before but I absolute love portabella burgers so I bet I would love this too and wouldn’t miss the meat a single bit! I’m on it!
I hope you love them Kelly!