MUSHROOM TACO WITH PICKLED PEPPERS AND FRIED AVOCADO
Servings
5
PortionsIngredients
- 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 PEPPERS1 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 AVOCADO2 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 GARNISH8 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.
