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.



  • 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


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!



Roasted Garlic-Chive Crema

Quick Pickled Red Cabbage

Cotija cheese, crumbled

Chives, finely chopped