Shiitake Mushroom and Chicken Tacos

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