Recipes

Crispy Mushroom Tacos with Winter Slaw & Dijon Crema

Crispy roasted mushrooms tucked into warm tortillas with tangy winter slaw and a creamy Dijon drizzle for a cozy Midwest twist on tacos.

Ingredients

1 lb mixed mushrooms, torn into bite sized pieces

2 tbsp olive oil

1 tsp smoked paprika

1/2 tsp garlic powder

salt and pepper

2 cups cabbage, thinly sliced

1 carrot, grated

2 tbsp apple cider vinegar

1 tsp honey

1/2 cup sour cream

1 tbsp dijon mustard

1 tsp lemon juice

8-10 small corn tortillas (We love Madre Masa!)

4 tbsp pickled red onions (We love the Pickled Prince!)

Toss the mushrooms with olive oil, smoked paprika, garlic powder, salt and pepper. Spread on a sheet pan in a single layer and roast at 425 F until deeply browned and crispy at the edges.
Make the winter slaw. In a bowl, toss cabbage and carrot with apple cider vinegar, honey and salt.
Make dijon crema. Stir together sour cream, dijon, lemon juice, salt and pepper until smooth.
Warm the tortillas. Heat tortillas in a dry skillet until warm and pliable.
Assemble tacos. Fill tortillas with crispy mushrooms, top with winter slaw, drizzle with dijon crema and finish with pickled red onions.

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