Caramelized, Mexican spiced mushrooms layered over a creamy mashed avocado crema and finished with a tart cotija cilantro slaw: these Caramelized Shiitake Street Tacos with Cilantro Slaw are the ultimate vegetarian taco!
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I love a good Mexican restaurant — I mean, who doesn’t? It’s loud, greasy, and oh-so crowd-pleasing… let’s face it, has anyone ever actually opposed to going out to Mexican? I didn’t think so. My friends and I go to Mexican restaurants at least once a weekend, and it never disappoints. While we like to mix it up, I’m always down to go anywhere with street tacos. They’re the best. Small enough to have 2 or 3… or 4, and the ability to mix and match flavors? There’s nothing better. I usually opt for one with chicken or fish, and another that’s totally vegetarian. You see, I think the ability to make a really good vegetarian dish is the barometer for a good chef — there’s no need to hide behind meat. Thus, I set out to create a vegetarian street taco that meets up to my Mexican restaurant standards. And, let me tell you, these Caramelized Shiitake Street Tacos with Cilantro Slaw did not disappoint!!
the breakdown…
These Caramelized Shiitake Street Tacos with Cilantro Slaw are the perfect meal for a quick meatless Monday… or any weeknight dinner, for that matter. Start off my prepping the cilantro slaw. Whenever making some type of slaw or salad with cabbage, I always like to prepare it before anything else, as I think cabbage — which is inherited tough– greatly benefits by being wilted down with some acid. So, this slaw goes in with acid two ways: lime juice and white wine vinegar. While it may seem like a peculiar combo, it works — trust me. Plus, with some olive oil and honey to balance everything out, and some oregano and cumin for a little Mexican flair… it’s absolutely perfect.
With that good base, go in with the red cabbage, cilantro, and cotija. The cabbage, which is really more of a purple, is truly the best pop of color for these Caramelized Shiitake Street Tacos with Cilantro Slaw. I mean, mushrooms by themselves aren’t necessarily the most vibrant. Plus, with the acidic flavors from the marinade, a bitter spicy bite from the cilantro, and some creaminess from the cotija cheese, this slaw is seriously out of the world. It truly makes these tacos.
that mashed Avocado Crema…
With that slaw marinating, it’s time to prep a simple mashed avocado situation. I call this a “mashed avocado crema” because it’s basically a very simplified version of the crema I make all the time. Instead of blending everything up, however, I opt to just mix some avocado with some salt, pepper, garlic powder, and yogurt. You could also add lime juice, or even go all out and blend it up with some cilantro, if you wanted. Really, it’s just the way to get a good bit of moisture to your taco… so don’t skip it!
Next up, let’s get to the bulk of it. Let’s make the mushroom filling. Start off with a quick saute of some onion and mushrooms TWO WAYS! Yes, this Caramelized Shiitake Street Tacos with Cilantro Slaw recipe calls for both shiitake mushrooms and baby bella mushrooms. I mean, if mushrooms are acting as the meat in the recipe, you’ve got to make them shine! Thus, you’ve got to hit them with tons of flavor. Go in with some fresh garlic and some of my fav Mexican spices. I’m talking about oregano, smoked paprika, cumin, salt, and pepper. The best simple combo. Lastly, hit it with a little bit of lime juice and you’ve got yourself the best easy taco filling.
let’s talk about tortillas!!
To finish everything off, char up some flour tortillas over an open flame. This is my preferred method of cooking just about any tortilla. Simply set your flame to medium-high and place your tortilla over the open flame with a pair of tongs. With just a few seconds on each side, your tortillas will have the perfect authentic char! If you don’t have a gas stove, you could also definitely throw your tortillas onto a hot skillet or send them to the microwave. They will still be delicious. Either way, start with a good amount of that avocado mash, then go in with tons of the mushroom “meat,” and finish everything off with that slaw. Oh, and you’ve got to add that crunch with the pumpkin seeds (or any nut or seed, to be honest!)
how to serve them up!
These Caramelized Shiitake Street Tacos with Cilantro Slaw are the perfect weeknight dinner. They are super easy to throw together, are a nice change up from your classic meat or poultry dinner, and truly please everyone! I mean, who doesn’t love taco night? Whether you serve these as they are, or hit them with a side salad or grain, I can guarantee these will be on your weekly rotation!
I hope you love these Caramelized Shiitake Street Tacos with Cilantro Slaw as much as I do! Let me know what you think in the comments below:))
Caramelized Shiitake Street Tacos with Cilantro Slaw
Course: Main Course, Lunch, DinnerCuisine: Mexican, American, FusionDifficulty: Easy4
servings15
minutes15
minutes30
minutesCaramelized, Mexican spiced mushrooms layered over a creamy mashed avocado crema and finished with a tart cotija cilantro slaw: these Caramelized Shiitake Street Tacos with Cilantro Slaw
are the ultimate vegetarian taco!
Ingredients
- cilantro slaw:
1 lime, juiced
2 tbsp olive oil
1 tsp honey
2 tbsp white wine vinegar
2 tsp dried oregano
½ tsp cumin
Salt and pepper, to taste
3 cups red cabbage, shredded
½ cup cilantro, chopped
½ cup cotija (or feta) cheese, crumbled
- mashed avocado crema:
2 avocados, mashed
½ cup plain greek yogurt
2 tsp garlic powder
1 lime, juiced
Salt and pepper, to taste
- mushroom filling:
2 tbsp olive oil
½ a white onion, diced
8 oz shiitake mushrooms, sliced
16 oz baby bella mushrooms, roughly chopped
4 cloves garlic, mined
2 tsp dried oregano
2 tsp smoked paprika
1 tsp cumin
Salt and pepper, to taste
2 tbsp tomato paste
1 lime, juiced
- assembly:
¼ cup pumpkin seeds, toasted
8- 10 mini flour tortillas, charred
Instructions
- In the bottom of a large bowl, whisk the lime juice, olive oil, honey, white wine vinegar, dried oregano, cumin, salt, and pepper. Mix in the cabbage, cilantro, and cotija, and allow to marinate while preparing the mushrooms.
- In a small bowl, mash the avocado with the greek yogurt, garlic powder, lime juice, salt, and pepper. Set aside.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, toss in the onion and mushrooms, and saute for 4-5 minutes, or until the onions are translucent and the mushrooms are crisp. Toss in the garlic, oregano, smoked paprika, cumin, salt, pepper, tomato paste, and lime juice.
- To assemble your tacos, spread some of the mashed avocado crema onto each charred tortilla. Layer on some of the mushroom mixture, a scoop of the slaw, and finish with a few pumpkin seeds. Finish with more lime juice, as desired.