Tamari Glazed Portobello Tacos with Asian Cucumber Salad
Sweet and salty glazed portobello mushrooms get taco'd, and a fresh cucumber salad comes along with cashews for crunch and a fresh jalapeno for optional heat.
Servings
Produce
Brunswick Cabbage
12 6 oz
Cilantro
.5 0.25 oz
Carrot
6 3 oz
Lime
2 1 Whole
Jalapeno Pepper
1 0.5 Whole
Cucumber
2 1 Whole
Red Creole Onion
1/2 0.25 Whole
Protein & more
Corn tortillas
1 0.5 Package
Portobello mushroom
4 2 Whole
Cashews
2.25 1.13 oz
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Asian Salad Dressing
Tamari
2 1 tablespoon
Rice vinegar
1 0.5 tablespoon
Sesame oil
1 0.5 tablespoon
Honey
2 1 teaspoon
Tamari Brown Sugar Glaze
Tamari
3 1.5 tablespoon
Lemon juice
1 1/2 0.75 tablespoon
Rice vinegar
1 1/2 0.75 tablespoon
Minced Garlic
1 0.5 Clove
Vegan Brown Sugar
1 0.5 tablespoon
Prep ahead (optional)
a. Peel cucumber as desired; cut ¼”-thick coins or dice. b. Peel carrots; grate or use peeler to cut ribbons. c. Thinly slice cabbage and red onion. d. Remove stem and seeds from jalapeno; mince or ¼” dice. e. Cut limes in half and juice. f. Rough chop or mince cilantro leaves and stems.
Instructions
1
Prep slaw:
a. In medium bowl, add green cabbage (thinly slice), carrots (peel, grate or use peeler to cut ribbons), and lime juice. Toss and set aside.
2
Make cucumber salad:
a. Rough chop cashews. In small sauté pan over high heat, add cashews and toast until golden, about 2 minutes. Watch closely to avoid burning. Set aside.
b. In second medium bowl, add cucumbers (peel as desired, ¼”-thick coins or dice), red onion (thinly slice), cilantro (rough chop or mince leaves and stems), and optional jalapeno (remove stem and seeds, mince or ¼” dice).
c. Add Asian salad dressing and toasted cashews; toss together. Set aside.
3
Cook portobello mushrooms:
a. Using the edge of a spoon, scrape away and discard gills from under portobello mushroom cap. Cut cap into 1” slices.
b. In large sauté pan over high heat, add 1 tbsp olive oil or sesame oil. Add portobello mushroom slices and cook until they begin to soften and caramelize, about 2-3 minutes.
c. Reduce heat to medium and add tamari glaze (red dot). Reduce until au sec, or nearly dry, and mushrooms are soft but not mushy and coated in glaze, about 4-5 minutes, depending on the size of the pieces.
4
Serve:
a. In same small sauté pan over high heat, add corn tortillas one at a time and warm until fragrant, about 30 seconds to a minute.
b. Fill corn tortilla with glazed portobellos. Top with cabbage slaw.
c. Serve cucumber salad alongside.
Chef's notes
Au sec is a French culinary term meaning “nearly dry.” Au sec can be a tricky point to achieve without scorching. You do not want the reduction to be cooked dry, but rather still liquid but almost dry. It's probably best to have a small pan over moderate heat, watching as the liquid thickens, and turning down the heat as it approaches the point of being syrupy.
All spice mixes and dressings made by Trashless from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Trashless meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX