Mushroom Taco with Pickled Peppers and Fried Avocado

MUSHROOM TACO WITH PICKLED PEPPERS AND FRIED AVOCADO

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Servings

5

Portions

Ingredients

  • MUSHROOM FILLING
  • 1 Tbsp Butter

  • 1 Tbsp Olive oil

  • 1 lb Mixed mushrooms, cleaned and minced

  • 1 ea Onion, medium sized, diced

  • 1/2 cup Kikkoman Soy Sauce

  • 1 tsp Black pepper

  • to taste Salt


  • PICKLED PEPPERS
  • 1 cup Water

  • 1/2 cup Lime, juice of

  • 1/2 cup Lemon, juice of

  • 2 Tbsp Sugar

  • 2 Tbsp Salt

  • 1 lb Mixed peppers, julienned


  • FRIED AVOCADO
  • 2 ea Eggs, beaten

  • 1 Tbsp Kikkoman Soy Sauce

  • 1 cup Flour

  • 2 cups Kikkoman Gluten-Free Panko Style Coating

  • 1 ea Avocado, peeled and sliced in 8 wedges

  • 1/2 cup Olive oil


  • FOR GARNISH
  • 8 ea Tortillas

  • 3 Tbsp Cilantro, chopped

Directions

  • MUSHROOM FILLING
  • Heat butter and olive oil over medium-high heat.
  • Add mushrooms and onions to pan and then cook for approximately 10-15 minutes, or until mushrooms have given up most of their moisture and become golden brown.
  • Stir in Kikkoman Soy Sauce, salt and pepper and remove from heat.
  • PICKLED PEPPERS
  • Combine water, lime and lemon juice, sugar and salt in small pot.
  • Bring to a boil and stir to dissolve sugar and salt.
  • Pour over peppers in a non-reactive holding dish. Allow pickle mixture to stand at least 30 minutes to develop flavors.
  • FRIED AVOCADO
  • Beat together the eggs and Kikkoman Soy Sauce in a shallow dish. Place flour and Kikkoman Gluten-Free Panko Style Coating in separate shallow dishes.
  • Heat olive oil in a medium frying pan.
  • Roll each avocado slice in flour, then the egg mixture, then the Kikkoman Gluten-Free Panko Style Coating.
  • Fry dredged avocado slices over medium heat until golden brown on both sides.
  • ASSEMBLE
  • Place 1/3 cup of mushroom filling on each tortilla. Top with 1/8 cup of the pickled peppers, and place 1-2 avocado slices on each taco. Sprinkle with the cilantro and serve.