Veggie tacos
Serves 4
Carli Savedra
and Raya Belna
Anicca, Laguna Beach
"Working with natural gas is basically like working with fire, which is primordial, which every chef loves."

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Heirloom corn tortillas (or organic corn tortillas)
For the mushroom filling
  • 3 packages beech mushrooms (separate in to six somewhat equal bunches leaving the bottoms intact to hold together)
  • Mix the following ingredients:
  • 3/4 cup flour
  • 1 Tbsp salt
  • 1 tsp white pepper
  • 1 tsp paprika
  • 3/4 1 bottle beer (IPA)
  • 2 large heirloom tomatoes, small dice
  • 1 large shallot, small rough chop
  • 3 cloves garlic, small rough chop
  • 1/2 bunch cilantro, picked
  • 1 large jalapeƱo, small rough chop
  • 1 squeezed lime
  • 1 tbsp evoo
  • 1 tsp salt
  • 1/2 tsp pepper

(Mix and refrigerate up to 4 hrs in advance)

Cashew Sour Cream
  • 1/2 cup soaked cashews (1 hr minimum)
  • 1/2 cup water
  • 1 lime squeezed
  • S & P to taste

Blend in vita mix until smooth add more water if necessary

Shredded Cabbage
  • Simply finely shred cabbage (1/2 small head purple cabbage)

Once everything is prepped heat Avocado or any high heat oil to 375 degrees

Lightly heat tortillas in pan or over an open flame (hold covered with a dish towel to keep warm)

Dip mushroom bunches into your beer batter and drop them delicately (you do not want a hot oil burn) into the oil. Turn halfway through cooking. They should be golden brown on both sides. Once finished, place your battered mushrooms on to paper towels to absorb excess oil and lightly sprinkle with salt.

Place your crispy mushrooms on to the tortillas, 1 per each taco. Drizzle your sour cream on top. Place a small bunch of cabbage in the taco and top with salsa, sprinkle with cilantro leaves.


Xo Chefs Carli & Raya

from Carli Savedra & Raya Belna
One-Minute Kitchen
By Carli Savedra
and Raya Belna
Carli Savedra & Raya Belna
Meet The Chef
Anicca, Laguna Beach