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Cinco de Mayo Mushroom Tacos with Ginger Collard Slaw

Cinco de Mayo Mushroom Tacos with Ginger Collard Slaw

Make some mushroom tacos for Cinco de Mayo!

I was talking to my sister Amanda last night about recipes for Cinco de Mayo. I told her that I wanted to do mushroom tacos with collard slaw, and we went through a bunch of ways that could happen. What we settled on was this kind of Tex Mex-Asian fusion situation. Amanda said, “Oh yes. Authentic for Cinco de Mayo.”

OK, so these mushroom tacos might not be super authentic, but they are super delicious! My sis suggested serving them topped with a fruit salsa, and I think that is a great idea! I didn’t have the makings for fruit salsa when I made these tacos, but next time I’m doing that for sure.

Cinco de Mayo Recipes

If you’re planning a full-on Cinco de Mayo shindig, you’ll probably need more to eat than just a tray of tacos. Here are some other food and drink ideas to round out your meal!

Are you planning anything for Cinco de Mayo? What food and drinks are on the menu?

Mushroom Tacos

This is a small-batch recipe, so you can scale it up to feed as many people as you need! I’d figure 2 tacos per person.

Yield: 4 tacos

Ingredients

  • 2 tablespoons olive oil
  • 2 cups shiitake mushrooms, cut into 1/4″ slices
  • salt and pepper, to taste
  • 1 batch Ginger Collard Slaw (recipe below)
  • 1/2 a Haas avocado, sliced
  • 4 small wheat or corn tortillas

Method

  1. In a frying pan, heat the oil on medium and sautee the mushrooms with your salt and pepper until the mushrooms soften.
  2. Divide the cooked mushrooms between your four tortillas. Top with a couple of slices of avocado and about 2 tablespoons of the slaw. Serve!

Ginger Collard Slaw

Ginger Collard Slaw

makes enough for 6-8 tacos

Ingredients

  • 2 leaves collard greens, destemmed and cut into thin ribbons
  • pinch of sea salt
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon toasted sesame oil
  • juice of 1/4 a fresh lemon
  • 1/8 cup shredded carrots
  • 1/8 cup green onions, chopped

Method

  1. In a bowl, combine the collards, salt, ginger, oil, and lemon. Massage until the collards begin to wilt then add the carrots and green onions.

Read more: All recipes, Appetizers & Snacks, Food, Holidays, Life, Other Holidays, Vegan, Vegetarian, , , , , ,

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Glue and Glitter

My name is Becky Striepe (pronounced "stree-pee," like "sleepy"), and I am a crafts and food writer from Atlanta, Georgia with a passion for making our planet a healthier, happier, and more compassionate place to live. My mission at Glue and Glitter is to make vegan food and crafts accessible to everyone! You can find me on Twitter, Facebook, and Pinterest.

60 comments

+ add your own
4:40AM PDT on May 6, 2014

arigato

2:55AM PDT on May 6, 2014

Yum yum. Salivating already!

5:27AM PDT on May 5, 2014

Thanks

4:26AM PDT on May 5, 2014

Spice up our life

9:52PM PDT on May 4, 2014

I was wondering what to have for meatless Monday and still celebrate Cinco de Mayo. Thus sounds perfect. Have a great recipe for pineapple, mango, avocado salsa. can't wait to make them. Shared

6:32PM PDT on May 4, 2014

thanks

6:27PM PDT on May 4, 2014

Sounds good! I wish I had a cook to prepare delicious, nutritious meals for me. I hate to cook. Slicing, mincing. massaging...takes patience and time. I'd rather be gardening in my spare time. I save all these great recipes, but never make them. :(

4:34PM PDT on May 4, 2014

yum , thanks

3:38PM PDT on May 4, 2014

TYFS

3:14PM PDT on May 4, 2014

Sounds yummy, thanks for sharing.

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