Shiitake Mushroom and Chicken Tacos Recipe

Kick’n Chicken thigh-shiitake tacos with roasted garlic-chive crema, pickled red cabbage and cotija cheese. So earthy, savory, spicy and so darn good! Created by David Olson.

Ingredients

Tacos

12 organic chicken thighs, boneless and skinless
12oz shiitake mushrooms
Avocado oil
Weber Kick’n Chicken Seasoning
Coarsely ground kosher salt and pepper, to taste
Tortillas, lightly toasted

Roasted Garlic-Chive Crema

1 cup cup creme fraiche
1/4 mayonnaise
3-4 cloves roasted garlic
¼ cup fresh chives, chopped
Zest of one lemon
Pinch of cumin and kosher salt, to taste
Splash of water

Directions

1. Marinate chicken and mushrooms for a few hours, up to overnight in oil and a heavy dose of Kick’n Chicken.

2. Sear in cast iron pan until chicken is golden in color and just cooked through. Season additionally, to taste, then roughly chop together. Remove from heat and set aside

3. To make crema- Puree all items in a food processor. Thin additionally with water, as needed. Serve immediately.

4. Put together tacos in tortilla of choice with garnishes, enjoy!

Garnish

Roasted Garlic-Chive Crema

Quick Pickled Red Cabbage

Cotija cheese, crumbled

Chives, finely chopped