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Sweet Soy Mushroom Tacos

Sweet Soy Mushroom Tacos

with Creamy Sriracha Slaw & Crispy Fried Onions

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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 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.

Tags:VeggieCalorie Smart
Allergens:SoyWheatEggs

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Cremini Mushrooms

1 unit

Persian Cucumber

1 unit

Lime

4 tablespoon

Sweet Soy Glaze

(ContainsSoy, Wheat)

4 ounce

Coleslaw Mix

2 tablespoon

Mayonnaise

(ContainsSoy, Eggs)

1 teaspoon

Sriracha

6 unit

Flour Tortillas

(ContainsWheat)

1 unit

Crispy Fried Onions

(ContainsWheat)

Not included in your delivery

Salt

Pepper

1 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2720 kJ
Calories660 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate90 g
Sugar26 g
Dietary Fiber3 g
Protein11 g
Cholesterol15 mg
Sodium2020 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
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Large Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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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.