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When the weather is as gorgeous as it has been lately I really don’t want to get stuck by a hot stove at cook. BBQ is way more fun and taste so good and taco is also an easy way to stuck healthy and good veggies. The combination of flavorful mushrooms and sweet mango is great and taste super fresh so that’s what I choose to add to my taco this time. I used large shiitake mushrooms to make it easier to grill them.

4 large shiitake mushrooms, stems removed and sliced
¼ cup olive oil
1 tbsp. agave nectar
1 red jalapeno pepper, seeds removed and minced
2 tbsp. Bragg’s liquid amino’s or tamari
For the taco:
Corn tortillas, cooked on the BBQ
Baby spinach
Red onion, minced
Mango, diced
Grated cheese (optional)
Blend oil, agave, jalapeno and bragg’s and combine with mushrooms. Marinate in fridge for 1 hour, stirring a couple of times.  Grill until slightly browned on each side. It goes very fast so keep en eye out.

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

1 Comment

  1. kimkiminy

    April 19, 2012

    That sounds delicious!

Comments are closed.

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