Shiitake Tacos
Hi everyone! I have not been too active lately for a few reasons, and one of them is that right now I’m in the process of reinventing myself and researching my true style. Ever since I can remember, I was mocked for being too sensitive, too emotional, and too soft on people who were mean to me and never retaliatory in general. I thought something was wrong with me because that’s not how the world is; the world is harsh and mean and mocks anything that’s pure and simple.
I have learned in the last few years that there is nothing wrong with me, and even though I do need to learn how to fight back if I am being attacked, it’s OK to be simple, to be sensitive and to be caring about everyone, even if they’ve been mean to me. The only result this has had in my life has been that I am now surrounded by amazing people that love me and truly care about me. I don’t have people I’m not meant to speak with because of needless altercations or unnecessary hate. I accept and respect every living being, because they deserve it, and I deserve to have peace in my heart from the love I am able to give to others. I love being sweet and understanding to everyone.
Today I am bringing you a non-boring way of eating your tacos.
Want to know a secret? I hate flour tortilla tacos. They may taste good, but tacos are not meant to be made with flour tortillas lol. That’s why I rather take the time to make my own corn tortillas using Maseca! There’s nothing that tastes more like El Salvador than homemade corn tortillas.
I love regular mushrooms.
However, shiitake mushrooms are another story; that’s why they tend to be harder to find but they’re extremely delicious.
I couldn’t help being obsessed with them when I tried them for the first time 4 years ago in Jacksonville, North Carolina.
THESE TACOS ARE:
An explosion of flavor in your mouth
So delicious 2 or 3 of them will not be enough
Easy and versatile to make
Very easy to share with others
Extremely HEALTHY!
Save RecipeIngredients
Instructions
- You can either blend everything in a blender/food processor or simply smash avocado with all ingredients in a bowl with a fork
- Since I did not use any oil in this recipe, I simply warmed up a non-stick pan on medium heat
- Combine chopped garlic, chopped onion, salt, pepper, shiitake mushrooms and coconut aminos in a bowl and mix all ingredients very thoroughly
- Place combination on the warmed up non-stick pan and sautée between medium and high for 4-5 minutes or longer depending on how done you want them.
- In the meantime, place asparagus in another hot skillet, add salt and pepper, and cook on medium-high. Cover with a lid so the heat doesn’t escape the skillet and it cooks them very thoroughly.
- (Optional) If you want to make your own corn tortillas, you can, using Maseca - instructions are on the back of bag
- Put some guacamole on your corn tortilla and spread it. Add 2 asparagus. Add desired amount of shiitake mushrooms. Add guacamole. Add cilantro sprigs. Add lime juice/hot sauce/vegan sour cream or any condiments you wish.
- ENJOY!
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