Imagine Mexican cuisine with a touch of Japanese flavor in one simple dish… Well, these tacos are a perfect marriage between my two favorite kitchens… and they have joined forces!!!
Sometimes good cooking is simply using common ingredients in a creative way. This recipe is exactly that and; therefore, brings a gourmet experience to an ordinary dining table.
All sauce ingredients are common in Japanese cuisine and should be available at your local supermarket in the Asian isle. Or you can find a specialty stores like Mitsuwa and 99 Ranch Markets near you.
Also, you can substitute mixed greens with Romaine lettuce. Use chiffonade technique, which is basically slicing into a long, thin ribbon-like strips.
- 4 cups (~300g) pre-sliced button mushrooms
- 1 cup mixed greens, loosely packed
- 1 avocado, diced
- 1 large tomato, de-seeded and diced
- 1/4 cup cilantro, de-stemmed
- Corn Tortillas
For The Taco Sauce
- 1/2 cup Ponzu lime sauce
- 1/4 cup pure Sesame oil
- 2 Tbsp Sriracha sauce
- 2 Tbsp La-Yu chili oil
- 1 tsp Nanami Togarashi
- Dash white sesame seeds
- Dash black sesame seeds
Sauté mushrooms until almost ready. At the last minute, add about 2 Tbsp of the sauce and mix for another 15 to 30 seconds. Transfer to a bowl and set a side.
Warm up tortillas on a flat skillet, turning occasionally.
Build your tacos and drizzle with some more of the sauce before serving.
This recipe yields 4-6 tacos.
Enjoy and please share this post!