I found the Homegrown food truck parked at Fellowship by the soccer fields on Mondays and Tuesdays at around 5:00. You can also find them with the other food trucks at South University everyday except Thursday. I know because I went down there with some girlfriends from work, and they weren't there. Anyway, they inspired me to make some good food truck tacos!
If you are using fresh shitakes, clean them, discard the stems, and slice. These mushrooms have an unmistakable distinct flavor and scrumptious texture. How can anyone not love them?! (Jereme)
Then it's time to assemble. You can use any kind of cheese and you can make any kind of salsa. I just use what I have in the fridge. Here I have Fontina cheese freshly grated on the biggest grater size on the box grater. Also I had some yellow heirloom tomates with jalapenos, red onions, and lime juice. Do they grow heirloom tomatoes in states with colder winters I wonder?
Tacos are fun. If you have to put up with anything not fun, maybe have a taco. I may have seen too many episodes of iCarly with my daughters!
- 1 Pound of Wild American shrimp, peeled and deveined
- Seasoning for shrimp: garlic powder, sesame oil, tamari, and lemon juice recommended
- Peanut or any other oil
- Handful of shitake mushrooms, cleaned, stems discarded, and sliced
- 1 Package of white corn tortillas
- Shredded or freshly grated cheese, like Fontina
- Salsa ingredients: tomatoes, seeded and diced jalapeno, lime juice, red onion
- Preheat the oven to 400 degrees. Season the shrimp with your choice or recommended seasonings. Toss in oil. Cook in an oven proof pan uncovered for 10 minutes.
- Toss the sliced shitakes in a small amount of oil with a sprinkling of kosher salt and some freshly ground black pepper. Cook alongside the shrimp in separate ovenware.
- Toss ingredients together to make salsa and season to taste. Grate cheese.
- Prepare the tortillas over the heated stove top. Assemble and enjoy!