Sweet Soy Mushroom Tacos

🥘 Ingredients

• black pepper
• coleslaw mix
  8 oz
• cooking oil
  2 tsp
• cremini mushrooms
  1 lb
• crispy fried onions
  2
• flour tortillas
  12
• lime
  2
• mayonnaise
  4 tbsp
• mini cucumber (crosswise into rounds)
  2
• salt
• sriracha
• sugar
  2 tsp
• sweet soy glaze
  1/2 c

🍳 Cookware

• small bowl
• large pan
• large bowl

1. 

   1

   Wash and dry all produce. Trim and thinly slice mini cucumber . Quarter lime . Trim and quarter cremini mushrooms . In a small bowl , combine cucumber, juice from half the lime, and a pinch of salt . Set aside to marinate.

   mini cucumber: 2 (crosswise into rounds), lime: 2, cremini mushrooms: 1 lb, salt
2. 

   2

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and tender, ⏱️ 8 minutes . Stir in sweet soy glaze and simmer until thickened, ⏱️ 1 minute . Turn off heat. TIP: If sauce is too thick, add a splash of water.

   cooking oil: 2 tsp, sweet soy glaze: 1/2 c
3. 

   3

   While mushrooms cook, in a large bowl , combine coleslaw mix , mayonnaise , ½ tsp sugar , a squeeze of lime juice, and sriracha to taste. Season with salt and black pepper .

   coleslaw mix: 8 oz, mayonnaise: 4 tbsp, sugar: 2 tsp, sriracha, black pepper
4. 

   4

   Wrap flour tortillas in damp paper towels; microwave until warm and pliable, ⏱️ 30 seconds . Divide tortillas between plates and fill with mushrooms, creamy sriracha slaw, marinated cucumber (draining first), and crispy fried onions . Serve with any remaining lime wedges on the side.

   flour tortillas: 12, crispy fried onions: 2