Sweet Soy Mushroom Tacos

Name: Sweet Soy Mushroom Tacos with Creamy Sriracha Slaw & Crispy Fried Onions
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 tbsp Sweet Soy Glaze; 1 Cucumber; 2 tbsp Mayonnaise; 8 oz Mushroom; 1 Lime; 6 Tortillas; 1 Onion; 4 oz Coleslaw Mix; 1 tsp Sriracha; 1 tsp Granulated Sugar, tsp; 1 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Creamy Sriracha Slaw & Crispy Fried Onions

By Recipe0 System

What are ’shrooms doing in a taco, you ask? Everything, we say! These fabulous funghi are the perfect way to make taco night meatless (and just as satisfying). Creminis are simmered in soy glaze, turning them deliciously sweet and savory. And with the help of some seriously satisfying toppings—tangy sriracha slaw, lime-marinated cucumber, and crispy fried onions—this recipe packs everything you could ever want inside steamy tortillas.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 tbsp Sweet Soy Glaze
1 Cucumber
2 tbsp Mayonnaise
8 oz Mushroom
1 Lime
6 Tortillas
1 Onion
4 oz Coleslaw Mix
1 tsp Sriracha
1 tsp Granulated Sugar, tsp
1 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry all produce.

Trim and thinly slice cucumber crosswise into rounds. Quarter lime. Trim and quarter mushrooms.

In a small bowl, combine cucumber, juice from half the lime, and a pinch of salt. Set aside to marinate.
2

Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and tender, 7-9 minutes.

Stir in sweet soy glaze and simmer until thickened, 1-2 minutes. Turn off heat. TIP: If sauce is too thick, add a splash of water.
3

While mushrooms cook, in a large bowl, combine coleslaw mix, mayonnaise, ½ tsp sugar (1 tsp for 4 servings), a squeeze of lime juice, and sriracha to taste. Season with salt and pepper.
4

Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.

Divide tortillas between plates and fill with mushrooms, creamy sriracha slaw, marinated cucumber (draining first), and crispy onions. Serve with any remaining lime wedges on the side.

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