Sweet Soy Mushroom Tacos
with Creamy Sriracha Slaw & Crispy Fried Onions
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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 Eggs, Soy)
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
Utensils
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.