Summer Shiitake Tacos with Cilantro Ranch
These summer mushroom tacos are an easy but flavorful weeknight meal! Smoky shiitake mushrooms are served on a warm flour tortilla with cotija cheese, topped with mango salsa and cilantro ranch. Delish!
Ingredients
cilantro ranch
- 1 cup plain greek yogurt or sour cream
- ½ cup mayonnaise
- ½ cup milk
- ⅓ cup chopped fresh cilantro
- 3 tablespoons fresh chives or 1 tablespoon dried chives
- 2 tablespoons fresh dill or 2 teaspoons dried dill weed
- 2 teaspoons fresh lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- kosher salt and pepper
mango salsa
- 1 ½ cups diced mango
- 1 shallot, diced
- 1 jalapeno pepper, diced
- ½ cup chopped cilantro
- 2 to 3 tablespoons fresh lime juice
- kosher salt and pepper
tacos
- 1 tablespoon olive oil
- 12 ounces shiitake mushrooms, sliced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- kosher salt and pepper
- warm corn or flour tortillas, for serving
- crumbled cotija cheese, for serving
- cilantro, for serving
- lime wedges, for spritzing
Instructions
cilantro ranch
- Add all ingredients to a blender or food processor and blend until pureed and combined. Store in the fridge in a sealed container. This lasts for about a week!
mango salsa
- Combine the ingredients in a bowl and toss well. You can make this a few hours ahead of time and store it in the fridge.
tacos
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms and toss well. Cook, stirring occasionally, for 6 to 8 minutes, until they are golden and slightly crisp. Stir in the garlic. Stir in the paprika, cumin and a big pinch of salt and pepper. Toss well.
- Assemble the tacos. Add a few spoonfuls of the mushrooms to each flour tortilla. Top with cotija cheese. Top with the mango salsa and cilantro ranch. Add some fresh cilantro and a lime spritz. Serve!
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