Mushroom Tacos

Ready in 20 minutes with a little prep ahead of time!

Ingredients

• Mushrooms, shredded (¼ lb makes about 3 tacos)
• Holly Jolly Jams Garlic Pepper Jelly
• Olive Oil
• Salt to taste
• 1 Red Onion, thinly sliced
• ½ cup Apple Cider Vinegar
• 1 T sugar
• 1 ½ t salt
• Cilantro
• ​Taco Shells

Preparation

1. Pickled onions. Whisk vinegar, sugar, salt and 1 cup water together.
2. Place sliced onion in a bowl or jar.
3. Pour liquid ingredients over onion and let sit at room temperature for an hour, or make ahead of time and refrigerate.
4. Mushrooms. Shred mushrooms into thin strips
5. Sautee mushrooms in pan with a little water until mushrooms release their water, then add oil and continue cooking until mushrooms get a little crispy and browned on edges.
6. Take off heat and add 1-2 t  of jam per ¼ pound mushrooms
7. Add salt to taste.
8. Prepare taco shells as desired. We use a cast iron skillet on high heat to lightly brown them on both sides.
9. Layer mushrooms and onions on shells and garnish with cilantro or any other toppings.​​

Tips
Make the pickled onions ahead of time. Thinly sliced carrots, pineapple or mango could also be added.
Feel free to add some other herbs to the onions.
Other garnish ideas:
Cilantro avocado mayo or sour cream
Avocado
Cotija cheese
Fresh squeezed lime

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