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Teriyaki Mushroom Tacos

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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

  1. Slice mushroom caps into 1/2 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.

Find it online: https://www.alisonsallspice.com/teriyaki-mushroom-tacos/