Sweet Soy Mushroom & Pepper Tacos
with Creamy Sweet Chili 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 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
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.