Sweet Soy Mushroom & Pepper Tacos

Name: Sweet Soy Mushroom & Pepper Tacos with Creamy Sweet Chili Slaw & Crispy Fried Onions
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 8 ounce Cremini Mushrooms; 1 unit Super Select Cucumber; 1 unit Lime; 4 tablespoon Sweet Soy Glaze; 4 ounce Shredded Red Cabbage; 2 tablespoon Mayonnaise; 6 unit Flour Tortillas; 1 unit Crispy Fried Onions; Salt; Pepper; 1 teaspoon Cooking Oil; 1 ounce Sweet Thai Chili Sauce; ½ teaspoon Sugar; 1 unit Green Bell Pepper

with Creamy Sweet Chili Slaw & Crispy Fried Onions

Recipe Development TeamPublished on August 09, 2022

3.9

(484 customers rated)

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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 and bell pepper are simmered with a soy glaze, turning them deliciously sweet and savory. And with the help of some seriously satisfying toppings—tangy sweet chili slaw, lime-marinated cucumber, and crispy fried onions—this recipe packs everything you could ever want inside steamy tortillas.

Tags:

Veggie

Allergens:

Soy

•Wheat

•Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

8 ounce

Cremini Mushrooms

1 unit

Super Select Cucumber

1 unit

Lime

4 tablespoon

Sweet Soy Glaze

(Contains: Soy, Wheat)

4 ounce

Shredded Red Cabbage

2 tablespoon

Mayonnaise

(Contains: Eggs)

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

1 unit

Crispy Fried Onions

(Contains: Wheat)

1 ounce

Sweet Thai Chili Sauce

(Contains: Soy)

1 unit

Green Bell Pepper

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

½ teaspoon

Sugar

Nutrition Values

/ per serving

Calories700 kcal

Fat31 g

Saturated Fat10 g

Carbohydrate98 g

Sugar39 g

Dietary Fiber5 g

Protein13 g

Cholesterol15 mg

Sodium1900 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Large Pan

•Large Bowl

•Paper Towel

Instructions

• Wash and dry produce. • Trim and thinly slice cucumber crosswise into rounds. Quarter lime. Trim and quarter mushrooms. (Skip if your mushrooms are pre-sliced!) Halve, deseed, and thinly slice bell pepper into strips. • In a small bowl, combine cucumber, juice from half the lime, and a pinch of salt. Set aside to marinate.

• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and bell pepper; 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.

• While veggies cook, in a large bowl, combine cabbage, mayonnaise, 1⁄2 tsp sugar (1 tsp for 4 servings), a squeeze of lime juice, and chili sauce to taste. Season with salt and pepper.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with veggies, slaw, marinated cucumber (draining first), and crispy onions. Serve with any remaining lime wedges on the side.