Derek Sarno's Wicked Healthy Tacos
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 62.9
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 508.9 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 2.5 g
- Protein: 1.7 g
View full nutritional breakdown of Derek Sarno's Wicked Healthy Tacos calories by ingredient
Introduction
Derek Sarno of Wicked Healthy guest stars on Naturally, Danny Seo. Derek Sarno of Wicked Healthy guest stars on Naturally, Danny Seo.Number of Servings: 3
Ingredients
-
1/2 lb Maitake Mushrooms (as shredded Chicken’) roughly 5-6 medium clusters
2 tsp oil or spray can canola
1 tsp cumin
1/2 tsp salt, coarse grind
1/2 tsp pepper
2 Tbsp Sriracha
Directions
Heat oven to 375.
Heat cast iron pan on medium heat, add 1 tsp oil right before you begin to cook mushrooms.
On 1/2 sheet pan, lay out all mushrooms in whole clusters, drizzle and dab 1 t of oil to the mushrooms. Apply a light coat in which the seasoning will stick to, sprinkle dry seasoning then add to heated cast iron pan and weigh down with additional cast iron pan, a brick wrapped in tin foil or heavier cover to create a press. Cook for 2 -3 minutes the flip over (make sure there is a little bit of oil on the pan when flipping the first time to eliminate any sticking and tearing of the steaks. Sprinkle a bit more of seasoning and then press down with pan again. Repeat this process several times until mushrooms are condensed and pressed into crispy golden brown steaks with no liquid in the pan.
NOTE – depending on the mushrooms (cause they’re all different) some will leach more liquid than others. Don’t fret it might take a couple minutes longer to cook but the liquid will dissipate.
After they are pressed and golden, remove mushrooms from heat and brush or dab the Ninja Squirrel sriracha on both sides then either assemble on a 1/2 sheet pan or place cast iron directly in oven and bake at 375 for an additional 10-15 minutes to crisp. allow several minutes to cool before shredding or cutting.
Shred by hand or rough chop with knife to make taco toppers. This can also be done ahead of time and reheated for 10 minutes in the oven before serving.
Serving Size: makes enough for about 3 tacos
Number of Servings: 3
Recipe submitted by SparkPeople user DZELKIN.
Heat cast iron pan on medium heat, add 1 tsp oil right before you begin to cook mushrooms.
On 1/2 sheet pan, lay out all mushrooms in whole clusters, drizzle and dab 1 t of oil to the mushrooms. Apply a light coat in which the seasoning will stick to, sprinkle dry seasoning then add to heated cast iron pan and weigh down with additional cast iron pan, a brick wrapped in tin foil or heavier cover to create a press. Cook for 2 -3 minutes the flip over (make sure there is a little bit of oil on the pan when flipping the first time to eliminate any sticking and tearing of the steaks. Sprinkle a bit more of seasoning and then press down with pan again. Repeat this process several times until mushrooms are condensed and pressed into crispy golden brown steaks with no liquid in the pan.
NOTE – depending on the mushrooms (cause they’re all different) some will leach more liquid than others. Don’t fret it might take a couple minutes longer to cook but the liquid will dissipate.
After they are pressed and golden, remove mushrooms from heat and brush or dab the Ninja Squirrel sriracha on both sides then either assemble on a 1/2 sheet pan or place cast iron directly in oven and bake at 375 for an additional 10-15 minutes to crisp. allow several minutes to cool before shredding or cutting.
Shred by hand or rough chop with knife to make taco toppers. This can also be done ahead of time and reheated for 10 minutes in the oven before serving.
Serving Size: makes enough for about 3 tacos
Number of Servings: 3
Recipe submitted by SparkPeople user DZELKIN.