Summer and tacos go hand in hand and taco varieties are vast. From traditional Mexican street tacos to Korean tacos, there are so many ways to jazz up a tortilla! I love asian fusion in a hand held vehicle so I played around with some meaty mushrooms and whipped up my new fave recipe, vegan oyster mushroom teriyaki tacos! Enjoy!
- 2 tablespoons sesame oil, divided
- 1-2 cloves garlic, finely minced
- 3 ounces oyster mushrooms, thinly sliced (about 1 1/4 cups)
- 1/2 cup teriyaki sauce of choice
- 4 corn tortillas
Toppings
- Finely diced green onion, for garnish
- Shredded rainbow cabbage
- Shredded Carrots
- Sesame seeds, for garnish
- Lime wedges
- Pineapple salsa (optional)
Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add garlic and mushrooms; sauté mixture until brown, about 5 minutes. Mix in teriyaki sauce. Season to taste with salt and pepper. Transfer mixture to medium bowl.
Heat remaining 1 tablespoon vegetable oil in same skillet over medium-high heat. Add tortillas in single layer, draping up sides of skillet to fit.
Divide mushroom mixture among tortillas, mounding on only 1 side. Fold plain tortilla halves over filling and press firmly. Cook until tortillas are brown, about 1 minute per side. Transfer tacos to plates.
Open tacos; sprinkle with shredded cabbage, chopped green onion, sprinkled sesame seeds and squeeze fresh lime juice on top.
