These tacos are filled with caramelized shiitake mushrooms glazed in a spicy gochujang sauce and topped with pickled red onions, fresh cilantro and lime.
Procedure:
Prepare the glaze: In a bowl, mix gochujang, soy sauce, honey and squeezed garlic until you get a smooth sauce.
Fry the mushrooms: Heat a pan over medium-high heat. Fry the shiitake slices for a few minutes until golden. Add the glaze and let it boil in and caramelize around the mushrooms. This should take 4-5 minutes.
Prepare toppings: Chop the coriander and prepare the lime boats and pickled red onion.
Serving: Heat the tortillas briefly on the pan or in the oven. Fill each tortilla with glazed shiitake, pickled red onion and fresh cilantro. Top with a squeeze of fresh lime juice.
