Blended Al Pastor Tacos with Pineapple Jalapeno Slaw

January 22, 2021 • 0 comments

From The Mushroom Council - Hearty mushrooms are blended with ground pork to create an easy taco filling that mimics the flavors of traditional al pastor. Each taco is topped with a sweet and tangy coleslaw made with pineapple and bits of spicy pickled jalapenos.

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 8 small tacos

Ingredients

(1/2 Pint) White Button Mushrooms
(1/2 lb) Ground Pork
(2 TBSP) Pineapple Juice
(1/2 TBSP) Chili Powder
(1/2 TBSP) Ground Cumin
(1/2 tsp) Garlic Powder
(1/2 tsp) Paprika
(1/4 tsp) Chipotle Chile Powder
(1/4 tsp) Oregano
(4 cups) Cabbage, thinly shredded
(2) Green onions, sliced
(1/2 cup) Pineapple, diced
(1 TBSP) Fresh Cilantro, chopped
(1 TBSP) Fresh Lime Juice
(1 TBSP) Pineapple Juice
(To Taste) Salt & Pepper
(8) Small corn or flour tortillas, warmed

Directions

Add the mushrooms to a food processor. Pulse in 10 second intervals until the mushrooms are finely chopped into pieces of similar size.
Heat a large skillet over medium-high. Add the mushrooms and cook until they just begin to soften, 2 minutes. Add the pork. Continue to cook for 7 to 10 minutes, until the meat is no longer pink and cooked completely through. Turn off the heat. All liquid should evaporate. If it doesn’t, drain the blend.
Stir in the pineapple juice, chili powder, cumin, garlic powder, paprika, salt, chipotle chili powder, oregano, and black pepper. Return the heat to medium and cook for 1 more minute, stirring often.
To make the slaw, stir together cabbage, green onion, pineapple, cilantro, jalapenos, lime juice, pineapple juice, and sea salt in a large bowl.
For each taco, top a warm tortilla with the al pastor mushroom and pork blend. Top with some slaw before serving.

Click here to see the recipe on the Mushroom Council's website.

by The Mushroom Council