Thursday, March 29, 2012

Food Truck Shitake Shrimp Tacos

When you add shitake mushrooms to a taco with some shrimp, I'm not sure if it becomes Asian or is still Mexican, or if it's just really food truck fusion!  Except I don't have my own food truck.  We picked up some tacos from the Homegrown food truck last Monday during Gianna's soccer practice, and we were super impressed.  I had the ahi tuna taco with wasabi slaw.  Gianna had Asian pork taco with apple slaw.  We should have ordered about 4 of each!  They were so tasty, and the tortillas were super tender.

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!
Fresh shitake mushrooms can be found at The Fresh Market or Sam's Oriental, speaking of South University.  Sam's Oriental also carries dried shitake mushrooms that you can reconstitute in water just before cooking.  The advantage is the long shelf life.  If I ever moved to a desolate place with no Fresh Market, I suppose I would buy things like dried shitake mushrooms for my pantry.  Or....I could open my own!!  Hmmmm....

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)
My foodie friend Lyndae introduced me to this tasty and easy way of roasting shrimp.  Just toss shrimp with some oil and any of your favorite spices (garlic, salt & pepper, rosemary, whatever!) and cook for 10 minutes in a 400 degree oven.  This is probably standard for a pound of any size shrimp, since I 've done this with all different sizes.  Lyndae once told me she had 9 different salts in her pantry.  I still only have 2 kinds of salt, but I'm up to about 9 different flavored oils I think.
To heat up my white corn tortilla, I spray each side with a small amount of oil.  Then I throw it directly onto my stove top grate on medium heat.  I have no precise time or heat setting here.  Sometimes I turn it up , sometimes down, I just flip until it looks soft and pliable.
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
  1. 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.
  2. 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.
  3. Toss ingredients together to make salsa and season to taste.  Grate cheese.
  4. Prepare the tortillas over the heated stove top.  Assemble and enjoy!

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