I’ll admit it. I have a thing for tacos. Give me a soft corn tortilla stuffed with veggie filling and some fresh toppings and you’ll get me to stop talking for at least 2 minutes. (Only 1 minute if you make me a margarita.)
One of the best things about tacos is that anything goes. This time around, I’ve made a vegan taco with an Asian flavor profile. The filling is sautéed mushrooms and sweet peppers flavored with sambal chile sauce and tamari. Spoon into a warm tortilla along with some sliced avocado and fresh cilantro. If you’re feeling frisky, I suggest pairing the taco with this mango margarita. Thank me later.
Vegan Mushroom Taco Recipe
1 tablespoon olive oil
1 shallot, thinly sliced
1 small sweet red pepper, cut into bite-size strips
8 ounces crimini mushrooms, thickly sliced
1 tablespoon sambal oelek chile sauce
2 teaspoons tamari (soy sauce)
6 corn tortillas (6 inch), warmed
1 medium avocado, sliced
In a 10-inch nonstick skillet, heat oil over medium heat. Add shallot and red pepper; cook and stir 2 minutes until softened. Add mushrooms; cook 4 to 6 minutes until mushrooms are tender and browned and any liquid has evaporated. Remove from heat; stir in sambal and tamari.
To make tacos, fill warm tortillas with avocado slices and mushroom mixture. Top with cilantro leaves and serve with lime wedges.
Makes 6 tacos