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  • Mushroom Taco with Pickled Peppers and Fried_930x523

  • Mushroom Taco with Pickled Peppers and Fried Avocado

    Ingredients

    Mushroom Filling

    5 portions

    • Ingredients
      Amount
    • Butter
      1 Tbsp.
    • Olive oil
      1 Tbsp.
    • Mixed mushrooms, cleaned and minced
      1 lb.
    • Onion, medium sized, diced
      1 ea.
    • Kikkoman Soy Sauce
      1/2 cup
    • Black pepper
      1 tsp.
    • Salt
      to taste

    Pickled Peppers

    • Ingredients
      Amount
    • Water
      1 cup
    • Lime, juice of
      1/2 cup
    • Lemon, juice of
      1/2 cup
    • Sugar
      2 Tbsp.
    • Salt
      2 Tbsp.
    • Mixed peppers, julienned
      1 lb.

    Fried Avocado

    • Ingredients
      Amount
    • Eggs, beaten
      2 ea.
    • Kikkoman Soy Sauce
      1 Tbsp.
    • Flour
      1 cup
    • Kikkoman Gluten-Free Panko Style Coating
      2 cups
    • Avocado, peeled and sliced in 8 wedges
      1 ea.
    • Olive oil
      1/2 cup

    For Garnish

    • Ingredients
      Amount
    • Tortillas
      8 ea.
    • Cilantro, chopped
      3 Tbsp.

    Method

    Mushroom Filling

    1. Heat butter and olive oil over medium-high heat.
    2. 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.
    3. Stir in Kikkoman Soy Sauce, salt and pepper and remove from heat.

    Pickled Peppers

    1. Combine water, lime and lemon juice, sugar and salt in small pot.
    2. Bring to a boil and stir to dissolve sugar and salt.
    3. Pour over peppers in a non-reactive holding dish. Allow pickle mixture to stand at least 30 minutes to develop flavors.

    Fried Avocado

    1. 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.
    2. Heat olive oil in a medium frying pan.
    3. Roll each avocado slice in flour, then the egg mixture, then the Kikkoman Gluten-Free Panko Style Coating.
    4. Fry dredged avocado slices over medium heat until golden brown on both sides.

    Assemble

    1. 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.