Recipe and photo courtesy of Kikkoman. Recipe created by Evelin Castro and Area Supervisor Matthew Hairgrove of Denver Public Schools at the 2019 Menu Directions Culinary Competition.
Mushroom Filling
1 T. Butter
1 T. Olive Oil
1 lb. Mixed Mushrooms, cleaned and minced
1 Onion, medium, diced
1/2 c. Kikkoman Soy Sauce
1 t. Black Pepper
Salt, to taste
Heat butter and olive oil over medium-high heat. Add mushrooms and onions to pan and then cook for approximately 10-15 minutes, or until mushrooms have given up most of their moisture and become golden brown. Stir in Kikkoman Soy Sauce, salt and pepper and remove from heat.
Pickled Peppers
1 c. Water
1/2 c. Lime Juice
1/2 c. Lemon Juice
2 T. Salt
2 T. Sugar
1 lb. Mixed Peppers, julienned
Combine water, lime and lemon juices, sugar and salt in small pot. Bring to a boil and stir to dissolve sugar and salt. Pour over peppers in a non-reactive holding dish. Allow pickle mixture to stand at least 30 minutes to develop flavors.
Fried Avocado
2 Eggs, beaten
1 T. Kikkoman Soy Sauce
1 c. Flour
2 c. Kikkoman Gluten-Free Panko Style Coating
1 Avocado, peeled and sliced into 8 wedges
1/2 c. Olive Oil
Beat together the eggs and Kikkoman Soy Sauce in a shallow dish. Place flour and Kikkoman Gluten-Free Panko Style Coating in separate shallow dishes. Roll each avocado slice in flour, then the egg mixture, then the Kikkoman Gluten-Free Panko Style Coating. Heat olive oil in a medium frying pan. Fry dredged avocado slices over medium heat until golden brown on both sides.
To Order:
5-8 Tortillas, warmed
3 T. Cilantro, chopped
Place 1/3 cup of mushroom filling on each tortilla. Top with 1/8 cup of the pickled peppers, and place 1-2 avocado slices on each taco. Sprinkle with the cilantro and serve.