Get ready to tantalize your taste buds with a culinary adventure that brings the vibrant flavors of Asia right to your dinner table! Our Slow Cooker Spicy Asian Portobello Tacos with Sriracha Slaw are not just a meal; they’re an experience that will have your friends and family begging for seconds. Imagine tender, marinated portobello mushrooms bursting with umami, all wrapped in a crispy taco shell and topped with a zesty sriracha slaw that adds a delightful crunch. Perfect for a busy weeknight or a weekend gathering, this recipe promises to be a crowd-pleaser that’s as easy to make as it is delicious. Dive into the recipe below and discover how to elevate your taco game to a whole new level!
Ingredients
- 1 lb portobello mushrooms
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tsp grated ginger
- 1/4 cup sriracha
- 1/4 cup chopped cilantro
- 6 tacos shells
- slaw ingredients (cabbage, carrots, cilantro, lime juice)
Instructions
- Prepare the portobello mushrooms by cleaning them thoroughly and slicing into thin strips, removing any tough stems.
- In a mixing bowl, whisk together soy sauce, honey, grated ginger, and half of the sriracha sauce to create a marinade for the mushrooms.
- Place sliced portobello mushrooms into the slow cooker and pour the marinade over them, ensuring all mushroom pieces are evenly coated.
- Cover the slow cooker and set to low heat, cooking for 5-6 hours until mushrooms are tender and have absorbed the flavors.
- While mushrooms are cooking, prepare the sriracha slaw by shredding cabbage and carrots, then mixing with remaining sriracha, chopped cilantro, and fresh lime juice.
- About 30 minutes before serving, warm the taco shells in the oven at 350°F for 5-7 minutes to ensure crispness.
- Once mushrooms are done, drain any excess liquid and taste, adjusting seasoning with additional soy sauce or sriracha if needed.
- Assemble tacos by filling each shell with the spicy portobello mushrooms and topping generously with the sriracha slaw.
- Garnish with additional fresh cilantro and a squeeze of lime juice before serving.
Tips
- Prep Ahead: To save time, you can prepare the marinade and slice the portobello mushrooms the night before. Just store them in the fridge until you’re ready to cook.
- Marinate for Flavor: For an extra burst of flavor, let the mushrooms marinate in the sauce for an hour before placing them in the slow cooker. This will intensify the taste.
- Customize Your Slaw: Feel free to add other veggies to your sriracha slaw, such as bell peppers or radishes, for added texture and flavor.
- Keep it Crisp: Warm your taco shells in the oven just before serving to ensure they are crispy and ready to hold all that delicious filling.
- Adjust Spice Levels: If you prefer a milder taco, reduce the amount of sriracha in the slaw or use a milder hot sauce in the marinade. Conversely, if you like it hot, don’t hold back!
- Garnish for Appeal: A sprinkle of sesame seeds or additional chopped cilantro can elevate the presentation of your tacos, making them even more appetizing.
- Serve with Sides: Pair these tacos with a side of jasmine rice or a fresh Asian-inspired salad to complete your meal.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 8g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
