September 24, 2014

asian tacos

shown served with tomatillo salsa with roasted green chilies
These are delicious!!!  The crunch of the cabbage makes the perfect topping for the earthy, teriyaki mushrooms and greens.  

Servings 4-6
Total Time 25 minutes


  • 3 tablespoons white wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon olive oil
  • 1/2 teaspoon course salt
  • 4 cups coleslaw mix
teriyaki sauce
  • 1/4 cup brown sugar
  • 1/4 cup bragg's liquid aminos or regular soy sauce
  • 1 clove garlic, minced
  • 1/2 teaspoon ginger powder or minced ginger root
  • 1/4 teaspoon sesame oil 
  • 3 large portobella mushroom caps, cut in half and then 1/4 inch strips
  • 4-5 cups chopped baby kale or a kale blend
  • 1/2 cup shelled, cooked edamame
  • 8-10, 6 inch tortillas, flour, gluten free, or corn 
 spicy mayo
  • mayo
  • sriracha sauce (you control the heat, blend in as much or as little as you would prefer)


for the slaw

In a medium bowl, mix vinegar and sugar. Stir in oil and salt, then the coleslaw mix. Set aside until tacos are ready. Before serving, stir again

for the teriyaki sauce

Whisk together all ingredients in a small bowl.  Set aside.

for the tacos

Add the portobella and half of the teriyaki sauce to a pan over medium-high heat. Cook 5-7 minutes, stirring occasionally.  Add more sauce if necessary and keep the rest for serving.  Add the kale and cook for an additional minute.  Remove from heat and toss until the kale is wilted.

To assemble the tacos, add a layer of the portobella mixture, followed by slaw, and sprinkle with edamame.

Serve with cilantro and spicy mayo.   Enjoy!!!

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