Mushroom Jerk Taco
with Ethical Table Food Co. Caribbean Jerk
Mango Salsa
1 Mango
Fresh Cilantro
1/4 Lime
Pickled Onions
1 Red Onion
1 Cup Apple Cider Vinegar
1 Cup Filtered Water
1.5 Tsp Sugar
1 Tsp Sea Salt
10 Whole Peppercorns
1/2 Tsp Chilli Flakes
Roasted Pepper Aioli
1 red pepper
3/4 Cup Mayo
1/2 Lime
Other Ingredients
1.5 Tbsp Caribbean Jerk ( add more taste )
1/4 Cup Queso Fresco ( can substitute for feta )
2 Portobello Mushrooms
1 Large Red Pepper
12 Shiitake Mushrooms
1 Shallot
8 Taco Shells
2 Tbsp Avocado Oil
Start by pickling onions; this can also be done ahead of time. Bring vinegar and water to a bowl while slicing red onion. Place red onion in a small mason jar, then add sugar, salt, peppercorns, chilli flakes and hot liquid. Cover the mason jar tightly and give a quick shake to mix the ingredients. Set aside at room temperate; once cooled, store it in the fridge for up to a few weeks if opened.
Roast red pepper whole in oven with broiler on high, rotating once charred. This can also be done on a BBQ. Place in a tightly covered bowl, allowing the pepper to finish cooking. Optional - using a smoking gun to smoke pepper in a sealed bowl or container. Once the pepper has cooled, add in a blender along with mayo and lime juice and blend until smooth.
Next, dice your mango into small cubes, finely dice a few tablespoons of fresh cilantro, add to diced mango and squeeze a quarter of a lime. Cover and set in the fridge.
Remove the portobello mushroom stem, clean out the gills with a spoon and slice. Slice shiitake mushrooms, red pepper, and shallot.
Heat the frying pan to medium-high heat, add avocado oil, shallot, portobello, shiitake and peppers. Sautee ingredients until they slightly colour and then add Caribbean Jerk seasoning and cook for another 2-3 mins, siring frequently. (add more avocado oil to pan if needed)
Warm taco shells on the cast iron pan, setting on a plate, adding aioli, sautéed vegetables, mango salsa, pickled onions, cheese and enjoy!
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