The assortment of mushrooms really give this taco a juicy, textured and flavorful bite while the charred cabbage gives us the flavor of barbeque. The pickled melon salsa really makes these vegan tacos special, so take your time dicing and preparing the salsa ahead of time. Assemble with some handmade tortillas and picked cilantro.

INGREDIENTS

PICKLED MELON SALSA

1.5 cups diced farmers market melon
1 cup diced ripe tomatoes
¼ cup diced red onion
1 jalapeño seeded and diced
¼ cup chopped cilantro
¼ cup sugar
¼ cup apple cider vinegar
¼ cup water
½ tsp chile flakes
Salt & Pepper to taste

Make the salsa:

Start by pickling the melon ahead of time, at least two hours before serving the salsa. Dice melon into ¼ inch cubes and put in a bowl or glass tupperware. In a small saucepan, heat vinegar and water on medium heat until it just begins to boil. Add, sugar, chile flakes and ¼ tsp salt. Stir until sugar and salt dissolves. Pour hot liquid over diced melon. Let it cool at room temp for at least 2 hours. Pickled melon can be stored up to a week. To finish making the salsa, drain and discard the pickling liquid from the melon using a sieve or strainer. Fold in the tomato, onion, jalapeño, and cilantro and season with salt and pepper.

INGREDIENTS

CABBAGE & MUSHROOM TACOS

8-12 6” corn or flour tortillas
1 small savoy cabbage
1.5 lbs mixed mushrooms, such as shiitake and oyster
1 pasilla pepper julienned
1 TBSP minced garlic
5 TBSP extra virgin olive oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
½ tsp chile powder
2 limes
Salt & Pepper to taste

Method:

Cut cabbage in 8-12 wedges. In a small bowl, mix 2-3T extra virgin olive oil, the juice of one lime salt & pepper. Brush on to cabbage generously. Place cabbage on a very hot grill until it gets a nice dark brown charr and is cooked all the way through. Take off the grill, let it cool and give it a rough chop. Set it aside until you’re ready to build tacos. This step can also be made by chopping up cabbage, tossing it in olive oil mixture and roasting it at 400F in the oven until its dark brown.

Meanwhile, slice mushrooms. Heat 2T olive oil in a skilled and add mushrooms. Once they start to brown and release some liquid, add garlic and peppers and cook at low heat for 8-12 minutes. Finish with spices, the juice of one lime and salt & pepper.

To assemble tacos, start by warming up tortillas on grill or skillet. Top warm tortilla with mushroom & pepper mix, keep building your taco by adding cabbage and finish it with spoonfuls of picked melon salsa. Garnish with micro cilantro or any other fresh herb. Enjoy!