Sweet Soy Mushroom Tacos

Name: Sweet Soy Mushroom Tacos with Creamy Sriracha Slaw & Crispy Fried Onions
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 8 ounce Cremini Mushrooms; 1 unit Persian Cucumber; 1 unit Lime; 4 tablespoon Sweet Soy Glaze; 4 ounce Coleslaw Mix; 2 tablespoon Mayonnaise; 1 teaspoon Sriracha; 6 unit Flour Tortillas; 1 unit Crispy Fried Onions; Salt; Pepper; 1 teaspoon Vegetable Oil

with Creamy Sriracha Slaw & Crispy Fried Onions

Recipe Development TeamPublished on January 05, 2021

4.3

(2.7K 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 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:

Veggie

•Calorie Smart

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

Persian Cucumber

1 unit

Lime

4 tablespoon

Sweet Soy Glaze

(Contains: Soy, Wheat)

4 ounce

Coleslaw Mix

2 tablespoon

Mayonnaise

(Contains: Soy, Eggs)

1 teaspoon

Sriracha

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

1 unit

Crispy Fried Onions

(Contains: Wheat)

Not included in your delivery

Salt

Pepper

1 teaspoon

Vegetable Oil

Nutrition Values

/ per serving

Calories660 kcal

Energy (kJ)2720 kJ

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

•Small Bowl

•Large Pan

•Large Bowl

•Paper Towel

Instructions

• 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.

• 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.

• 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.

• 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.