FRIJE

Instructions

• 1.   Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the tortilla strips with a little bit of olive oil and a few pinches of salt. Spread them out on the baking sheet and bake for 10 to 14 minutes or until crispy.
• 2.   Prepare the shiitake taco "meat":
  Remove the stems and dice the mushrooms.
  In a medium skillet, heat olive oil over medium heat. Add the mushrooms and cook, stirring only occasionally, until they start to brown and soften, about 3 to 4 minutes. Stir in the crushed nuts and lightly toast for 1 to 2 minutes. Stir in the soy sauce and chili powder. Add the balsamic vinegar and mix again. Remove from heat and season with salt and pepper to taste.
• 3.   For the dressing:
  In a food processor, combine cilantro, garlic, lime juice, honey, coriander, salt, and avocado. With the blade running, slowly pour in the olive oil and blend until smooth.
• 4.   Assemble the salad with romaine lettuce, cabbage, black beans, taco "meat", radishes, tomatoes, avocado, and generous spoonfuls of cilantro avocado dressing. Drizzle with olive oil and sprinkle with sea salt. Serve with lime wedges and extra dressing on the side.

Notes & Suggestions

• You can add jalapeño peppers for extra spice.

Nutritional information *