This recipe is from Shroom by Becky Selengut. Her recipe includes the Cacao-Chili Sauce, but I opted to buy it on Amazon “Chicaoji Sauce” it’s amazing and complex and really makes this dish. I served the dish with some grilled padrons.
Cabbage and Lime Slaw:
- 10 oz cabbage slaw, cored and shredded
- 1/2 c cilantro, minced
- 1 jalapeño, minced
- 3 TBSP like juice
- 1 TBSP olive oil
- Salt and pepper
Mushrooms:
- 1 TBSP coconut oil, melted
- 1 1/2 lb portobello mushrooms
- Salt
Garnish:
- Corn tortillas
- 1 avocado, sliced thin
- 6 oz queso fresco or feta
- 2 limes
Combine all the ingredients for the slaw and toss to combine. Set aside.
Preheat the oven to 400. Line a baking pan with aluminum foil, brush with coconut oil. Place mushrooms on the pan and drizzle with the coconut oil and toss to coat. Season with salt. Roast until mushrooms have released most of their water and have shrunk, about 15 minutes. Remove from oven and drizzle with 3 TBSP Chicaoji Sauce, toss and pop back in the oven for 2 minutes.
Heat the tortillas in a pan.
When ready to serve fill taco with slaw, mushrooms and top with avocado, cheese and some extra Chicaoji Sauce.
Serves 4.
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