This is the simplest most hearty taco recipe that brings all the flavor with a sweet and salty sauce.
Can we agree that tacos are awesome?
But are tacos healthy? So often, “all or nothing” thinking leads to questions like this about eating in general.
Those unhelpful ideas about eating so easily weave their way into your subconscious mind. Where you find yourself second guessing your intuition and feeling conflicted about what to eat.
When you are overwhelmed with food choices, every food choice becomes challenging or stressful.
But when you build an awareness of diet thoughts you can identify those unreasonable dieting concepts, while giving yourself full unconditional permission, so you can dive into dishes like tacos once again.
This Teriyaki Mushroom Shishito Peppers is saucy, with the perfect bliss point of salty and sweet. You can enjoy with black or pinto beans on the side for added plant based protein and fiber.
A love note on quality ingredients…
Ingredients matter, when you choose top quality ingredients your giving your body life -affirming nourishment and you’ll notice how much tastier your dishes will be too.
When possible opt for organic mushrooms and peppers.
As for the sauce in this Teriyaki Mushroom & Shishito Pepper Taco recipe, I used a simple store bought teriyaki sauce, when you look to purchase a similar sauce there are couple things you may want to keep in mind.
Teriyaki is a thick rich sauce made from mostly soy sauce, brown sugar and mirin (sake or rice wine), so naturally if you are allergic to soy be sure to find a soy-free sauce.
Teriyaki sauce is likely going to be higher in salt, and sugar, but a little goes a long way.
Glance at the Nutrition Label
If you find yourself stuck when reading nutrition labels here are…
4 tips for reading a nutrition label
- Ingredients on the label. This is listed in order of quantity so ingredients 1-3 make up the majority of the sauce.
- Always look at the serving size for the amount you are using it can be deceiving
- When reading a nutrition label for a sauce, I always take a quick glance at the total carbohydrate (which includes dietary fiber and sugars/added sugars), and sodium.
- Check type and quality of fat used (if any). Opt for high quality oil like expeller pressed olive oil, avocado oil, coconut oil or sunflower oil, when possible.
Teriyaki Mushroom & Shishito Pepper Tacos
Ingredients
- 8 oz. white mushrooms, sliced
- 8 oz. shishito peppers, pull off stem
- 1/2 onion, sliced
- 2 garlic cloves, crushed
- 2 Tbsp. olive oil
- 2 Tbsp. teriyaki sauce
- black pepper, to taste
- 1 handful cilantro, chopped
- 6 tortillas
Instructions
- In medium skillet, heat olive oil until hot, add onion saute until translucent add garlic, mushroom and peppers.
- Cook about 15 minutes until tender, add teriyaki sauce and season with black pepper
- Warm tortillas 30-45 sec. on clean cast iron skillet, fill tortilla with mushroom and peppers. Top with cilantro (or micro greens).
- Serve with black or pinto beans and rice.
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