Shiitake and Chicken Tacos with Roasted Garlic-Chive Crema
Yields
4 servingsPrep Time
30 minutesCook Time
15 minutesTotal Time
45 minutes
Ingredients
- For Tacos
- 2 lbs chicken thighs, organic boneless, skinless
- 12 oz shiitake mushrooms, stems removed
- 2 tbsp avocado oil
- 3 tbsp Weber® Kick’N Chicken® Seasoning
- 8 tortillas, lightly toasted
- For Roasted Garlic-Chive Crema
- 1 cup creme fraiche
- ¼ cup mayonnaise
- 3–4 cloves roasted garlic
- ¼ cup fresh chives, chopped
- Zest of one lemon
- Pinch of cumin
- Kosher salt, to taste
- Splash of water (to thin)
- For Garnish
- Roasted Garlic-Chive Crema (recipe above)
- Quick-pickled red cabbage
- Cotija cheese, crumbled
- Fresh chives, finely chopped
Savory, earthy, and packed with bold flavor, these Shiitake Mushroom and Chicken Tacos feature juicy chicken thighs, meaty shiitake mushrooms, and Weber® Kick’N Chicken® Seasoning kick. Topped with roasted garlic-chive crema, pickled red cabbage, and crumbled cotija cheese, these tacos are a flavorful masterpiece. Created by David Olson, this recipe is a true celebration of bold, fresh ingredients.
Directions
- Marinate Chicken and Mushrooms: In a large bowl, combine chicken thighs and shiitake mushrooms. Toss with avocado oil and Weber® Kick’N Chicken® Seasoning. Marinate for at least 2 hours, or up to overnight, in the refrigerator.
- Cook on Grill or Stove: Grill Option: Preheat the grill to medium-high heat (375°F–400°F) and place a grill pan over the grates. Add marinated chicken thighs and mushrooms to the grill pan. Cook for 4–5 minutes per side, or until the chicken reaches an internal temperature of 165°F and the mushrooms are tender.
- Stove Option: Heat a cast iron skillet over medium-high heat. Add a drizzle of oil and sear chicken thighs and mushrooms for 4–5 minutes per side until the chicken is fully cooked.
- Remove from heat and roughly chop the chicken and mushrooms together. Season with salt and pepper to taste, and set aside.
- Prepare Roasted Garlic-Chive Crema: In a food processor, blend creme fraiche, mayonnaise, roasted garlic, chives, lemon zest, cumin, and salt until smooth. Add a splash of water to thin the crema to your desired consistency. Serve immediately.
- Assemble Tacos: In each toasted tortilla, layer the chicken and mushroom mixture. Top with pickled red cabbage, a drizzle of roasted garlic-chive crema, crumbled cotija cheese, and fresh chives. Serve warm and enjoy!
Tips & Tricks
- Roasting Garlic: Slice off the top of a garlic bulb, drizzle with olive oil, and sprinkle with Weber® Kick’N Chicken® Seasoning. Wrap in foil and roast at 400°F for 30–40 minutes until soft and caramelized for a sweet, zesty kick.
- Quick Pickled Cabbage: Mix 2 cups shredded cabbage with ½ cup apple cider vinegar, 1 tbsp sugar, 1 tsp salt, and ½ cup hot water. Add a pinch of Weber® Kick’N Chicken® Seasoning for extra flavor. Let sit for 30 minutes or refrigerate for up to a week.
