Everything tastes better in taco form. Case in point:, this marvellous mash-up! Steamy tortillas are filled with crispy creminis and topped with tender, creamy kale slaw. The best part? They’re ready in a jiffy, and couldn’t be easier to whip up. Taco night just got a whole lot better!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Mayonnaise(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)
Flour Tortillas, 6-inch(ContainsSulphites/Sulfite, Wheat/Blé, Soy/Soja)
Kale Slaw Mix
Soy Sauce(ContainsSulphites/Sulfite, Wheat/Blé, Soy/Soja)
Salt and Pepper*
Before starting, preheat the oven to 425°F. Wash and dry all produce. Heat Guide for Step 1: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Quarter the mushrooms. Halve the tomatoes. Zest, then juice the lime. Whisk together mayo, 1 tbsp water and 1/4 tsp chipotle powder (dbl both for 4 ppl) in a large bowl. (NOTE: Reference Heat Guide.) Transfer half the mayo-mixture into a shallow dish. Add the panko to another shallow dish.
Add the mushrooms and the soy sauce to a medium bowl. Season with pepper and toss to combine. Working in small batches, add the mushrooms to the mayo mixture in the shallow dish. Coat all over with chipotle-mayo. Again, working in small batches, transfer the mushroooms to the panko and toss to coat completely. Arrange in a single layer on a baking sheet.
Bake, in the middle of the oven, until crispy on all sides, 8-10 min.
While the mushrooms bake, whisk the sour cream, lime zest and 1 tbsp lime juice (dbl for 4 ppl) in the large bowl with the remaining chipotle-mayo. Season with salt and pepper. Add the kale slaw, tomatoes and spring mix. Toss to combine and set aside. Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (You can skip this step if you don't want to warm the tortillas!)
Divide the half the slaw between tortillas. Top with the breaded mushrooms. Serve remaining slaw on the side.