Mushroom Taco + Mango Salsa

with Ethical Table Food Co. Caribbean Jerk

These Mango Salsa Mushroom Jerk Tacos are a flavorful plant-based delight, packed with savory sautéed mushrooms, smoky roasted pepper aioli, tangy mango salsa, and a spicy kick from the Caribbean jerk seasoning. Perfect for a delicious, satisfying taco meal!

Ingredients:

Mango Salsa:

• 1 ripe mango, diced

• Fresh cilantro, finely chopped

• 1/4 lime, squeezed

• Pickled onions (see below)

Pickled Onions:

• 1 red onion, thinly sliced

• 1 cup apple cider vinegar

• 1 cup filtered water

• 1.5 tsp sugar

• 1 tsp sea salt

• 10 whole peppercorns

• 1/2 tsp chili flakes

Roasted Pepper Aioli:

• 1 red pepper, roasted

• 3/4 cup mayo

• 1/2 lime, juiced

Mushroom Filling:

• 1.5 tbsp Caribbean Jerk seasoning (add more to taste)

• 1/4 cup queso fresco (or substitute with feta)

• 2 portobello mushrooms, cleaned and sliced

• 1 large red pepper, sliced

• 12 shiitake mushrooms, sliced

• 1 shallot, finely diced

• 2 tbsp avocado oil

Other:

• 8 taco shells (soft or hard)

Directions:

1. Pickle the Onions (Optional: Can be done ahead of time):

   • In a saucepan, bring the apple cider vinegar and filtered water to a boil.

   • Thinly slice the red onion and place it in a small mason jar.

   • Add the sugar, sea salt, peppercorns, and chili flakes to the jar. Pour the hot vinegar and water mixture over the onions.

   • Close the mason jar tightly and give it a shake to mix. Set it aside at room temperature to cool. Once cooled, store in the fridge. It will keep for a few weeks once opened.

2. Roast the Red Pepper for Aioli:

   • Roast the whole red pepper under the broiler on high, rotating it until the skin is charred (or use a BBQ).

   • Once charred, place the pepper in a tightly covered bowl to let it finish cooking.

   • After it cools, peel the skin off and place the pepper in a blender with mayo and lime juice. Blend until smooth.

3. Prepare the Mango Salsa:

   • Dice the mango into small cubes and finely chop a few tablespoons of fresh cilantro.

   • Combine the diced mango and cilantro in a bowl, then squeeze in the juice from 1/4 of a lime.

   • Cover and refrigerate until ready to serve.

4. Cook the Mushroom Filling:

   • Remove the stems from the portobello mushrooms and clean out the gills with a spoon. Slice the mushrooms.

   • Slice the shiitake mushrooms, red pepper, and shallot.

   • Heat the avocado oil in a frying pan over medium-high heat.

   • Add the shallot, portobello mushrooms, shiitake mushrooms, and red pepper. Sauté until the vegetables are lightly colored.

   • Add the Caribbean Jerk seasoning to the pan and cook for another 2-3 minutes, stirring frequently.

   • If needed, add more avocado oil to the pan.

5. Warm the Taco Shells:

   • Warm the taco shells in a cast-iron pan and place them on a plate once they’re heated.

6. Assemble the Tacos:

   • Spread a layer of roasted pepper aioli on each taco shell.

   • Add the sautéed vegetable mixture.

   • Top with mango salsa, pickled onions, and crumbled queso fresco (or feta).

   • Serve immediately and enjoy!

These Mango Salsa Mushroom Jerk Tacos are a delightful mix of savory, spicy, tangy, and sweet flavors. Whether you're craving a plant-based meal or simply something new, these tacos are sure to impress!