About the Recipe
A taste of the Caribbean with these spicy jerk tacos with plantain;
1 lb king oyster mushrooms, shredded
3 scotch bonnet peppers
4 garlic cloves
4 green onions
1/4 cup apple cider vinegar
1/4 cup soy sauce
1 Tbs miso paste
3 Tbs coconut sugar
2 Tbs coconut oil
3 Tbs ginger root
1 Tbs allspice, ground
1 tsp nutmeg, freshly grated
1/2 tsp cinnamon, ground
1 Tbs thyme, fresh
3 plantain, baked
2 limes, juiced
3/4 cup cilantro, chopped
6 whole wheat tortillas
Using a fork or a cheese grater, shred the mushrooms and set aside.
JERK MARINADE: in a blender, add in all of the ingredients from the scotch bonnet peppers through the ground cinnamon. Blend well and set aside.
BAKED PLANTAIN: follow the baked plantain recipe. Set aside.
AVOCADO CREMA: in a blender, add avocado, 1/2 cup of cilantro and juice of two limes until creamy. Place crema in a bowl and set aside.
In a large pan over medium heat, saute marinated mushrooms until browned. Add additional marinade if needed.
Get tortillas and place 1-2 tablespoons of the avocado crema in the shells.
Add the jerk mushrooms on top of the crema.
Place 2-3 slices of plantain in the taco and top with the remaining cilantro.
Optionally, drizzle marinade on top of the tacos and serve.