Mixed Mushrooms and Jackfruit Tacos | New Soul Kitchen Remix

Instructions

Ingredients:

• 1 tbs olive oil
• 2-cups of the brown Beech mushrooms with stems cut off
• 2 cups of shitake mushrooms cut into strips
• 2 cups of oyster mushrooms cut into strips
• 1/16 oz can of jackfruit pits removed and cut into strips
• 1 Cup of shredded or grated Coquito cheese
• ½ tbs chili powder
• ½ tbs Cajun seasoning
• ½ tbs of smoked paprika
• ½ tbs garlic powder
• ½ tbs of cumin
• ½ tbs onion powder
• ¼ tsp of kosher salt t
• ¼ tsp black pepper
• ½ lime (fresh lime juice)
• ½ cup of Chef Jernard’s Smokey River BBQ Sauce
• 1 pkg of 6-inch flour tortillas
• 2 cups pickled onions

Method:

1. Place a large skillet coated with olive oil over medium high heat add in the mushrooms and jackfruit and mix well.
2. Next Add all of your spices the chili powder, Cajun seasoning, garlic powder, onion powder, salt,pepper and the juice of 1/2 of a lime. Stir until to all ingredients evenly mixed, and the mushrooms and jackfruit are tender.
3. Add in ½ a cup of the smoky with BBQ sauce mix well and cook for another 3 minutes.
4. Place a separate skillet lightly coated with olive oil over medium heat, place 3 tortillas at a time into the skillet and allowed to heat for approximately 20 seconds on each side and remove from the skillet. Place the tortilla on a plate add the hot mushrooms, jackfruit mixture, next add pickled onions, spoon on some Pico de Gallo sauce and top with coquito cheese and serve.

For Pico De Gallo:

• 2 cups diced tomatoes
• 1 cup finely diced onions
• 1 cup finely diced green bell peppers
• 2 Tbs Cilantro
• ¼ cup of Chef Jernard’s Smokey River BBQ Sauce
• ½ lime/ (fresh lime juice)

1. In a large mixing bowl add the diced tomatoes diced onions, green bell Peppers, cilantro, barbecue sauce Add salt to taste, pepper to taste and the juice of ½ of lime. Mix all ingredients together once everything is incorporated place the bowl in the refrigerator and chill until ready to use.