Sweet Soy Mushroom Tacos

🥘 Ingredients

• black pepper
  1 pinch
• coleslaw mix
  2 oz
• cooking oil
  1 tbsp
• cremini mushrooms
  8 oz
• crispy fried onions
  1 oz
• flour tortillas
  2 unit
• lime
  1 unit
• mayonnaise
  2 tbsp
• mini cucumber
  1 unit
• salt
  1 pinch
• sriracha
  1 tsp
• sugar
  ½ tsp
• sweet soy glaze
  2 tbsp

🍳 Cookware

• small bowl
• large pan
• large bowl

1. 

   1

   cremini mushrooms sweet soy glaze cooking oil mini cucumber lime salt coleslaw mix mayonnaise sugar sriracha black pepper flour tortillas crispy fried onions

   cremini mushrooms: 8 oz, sweet soy glaze: 2 tbsp, cooking oil: 1 tbsp, mini cucumber: 1 unit, lime: 1 unit, salt: 1 pinch, coleslaw mix: 2 oz, mayonnaise: 2 tbsp, sugar: ½ tsp, sriracha: 1 tsp, black pepper: 1 pinch, flour tortillas: 2 unit, crispy fried onions: 1 oz
2. 

   2

   Wash and dry all produce. Quarter the lime and trim the mini cucumber, then thinly slice it crosswise into rounds. Trim and quarter the cremini mushrooms. In a small bowl , combine the cucumber, juice from half the lime, and a pinch of salt. Set aside to marinate.
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden brown and tender ⏱️ 8 minutes . Stir in the sweet soy glaze and simmer until thickened ⏱️ 2 minutes . If the sauce becomes too thick, add a splash of water. Turn off the heat.
4. 

   4

   While the mushrooms cook, in a large bowl , combine the coleslaw mix, mayonnaise, sugar, a squeeze of lime juice, and sriracha to taste. Season with salt and black pepper.
5. 5

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