Teriyaki Mushroom Tacos
A flavorful meatless taco recipe with perfectly cooked mushrooms, kale, avocado and microgreens.
Ingredients
Teriyaki Glaze
- 1/4 cup tamari (or soy sauce)
- 1 tsp white wine vinegar
- 1 tbsp honey (or agave)
- 2 tsp freshly grated ginger
- 1 tsp red chili flakes
- 1/2 tsp garlic powder
- coarse salt and pepper, to taste
Mushroom Tacos
- 1 lb mushrooms (shitake, portobello, or cremini)
- 1 large haas avocado
- 2 cloves garlice, minced
- 1/2 cup kale
- 2 tbsp olive oil
- coarse salt and pepper, to taste
- 4 corn tortillas
Instructions
- Whisk together ingredients for teriyaki sauce. Set aside.
- First, In a large skillet, heat 1 tbsp olive oil until the oil shimmers.
- Wash mushrooms and pat dry. Slice mushrooms thinly then add to skillet and cook for 3-5 minutes, or until mushrooms become soft. Carefully add teriyaki sauce to the skillet, reserving about 1 tbsp for the kale. Cook for an dditional minute, stirring the mushrooms until they are fully coated in the sauce. Remove and set aside.
- Make a quick avocado spread by mashing haas avocado along with minced garlic, salt and pepper. Set aside.
- Prepare kale. Massage kale with remaining olive and salt until the kale becomes dark green in color. Add reserved teriyaki sauce and use hands to massage sauce into the kale.
- Heat tortillas until warm. Start with a layer of avocado spread on the bottom of each tortilla, then top with mushrooms and kale. Finish with your favorite salsa and microgreens.
Did You Make This Recipe?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!