I know. The title already has you confused and curious about what on earth I was thinking when I shoved all this stuff into a corn tortilla. I'm going mexican-asian fusion without apology. I fell in to a baking habit recently and realized I hadn't really been experimenting with any savory foods. The only way to shake a tunnel visioned baking habit is to get crazy with produce and legumes. For now, at least. 

In defense of the asian taco, you could very well use any type of tortilla. I find the white corn tortillas to be slightly more mild tasting, so you could try that if you prefer to calm down the corn flavor, but I have seen small whole wheat ones at well stocked health food stores. Yes, there are a number of ingredients going on here, but I think you'll find most to be pantry staples. If anything, just make the sauce. We've made a few batches recently and it's just nice to have a jar in the fridge when you need a bit of extra flavor on a rice bowl or some steamed greens etc.

SHITAKE MUSHROOM + LENTIL ASIAN TACOS // Serves 2 (about 6 tacos)

As I always say, let this recipe serve as more of a base than a set of rules. If you don't like mushrooms, triple the amount of lentils, or try tofu or Hugh also suggested some steak if you're into that sort of thing ;) Shitakes are not a beginner mushroom, I find them very "mushroomy", so use any type you like really. The same things can be put in rice paper for a great spring roll too.

// miso herb sauce //

3 garlic cloves

2 Tbsp. white or yellow miso

1 Tbsp. honey

1 Tbsp. soy sauce

pinch of red pepper flakes

3 Tbsp. orange juice

1/4 cup rice vinegar

2 packed cups basil leaves

1 packed cup cilantro

3 Tbsp. toasted sesame oil



1 1/2 Tbsp. extra virgin coconut oil, divided

half of a yellow onion, diced

6 oz. shitake mushrooms (halve any large ones)

3/4 cup cooked lentils (I used de puy)

2 tsp. apple cider vinegar

sea salt + pepper


small tortillas

1-2 super ripe avocados

3/4 cup fresh grated carrots

micro greens, for garnish

For the sauce, pulse the garlic cloves through the rice vinegar in a food processor to blend. Once mixed, add in the herbs and give a few more pulses to chop. You want it slightly textured. With the motor going, drizzle in the oil. Taste and adjust as you prefer. Cover and set aside.

Heat 1/2 Tbsp. of the coconut oil in a large saute pan. Add the diced onion and saute until just translucent. Add the mushrooms and a pinch of salt and just leave them to heat up and start to release moisture*. Once they have reduced in size, about 4 minutes, add the remaining coconut oil and saute to mix. Add the lentils and another pinch of salt and pepper and saute to warm through. Lastly, add the vinegar and stir to scrape up any brown bits in the pan.

For the assembly line of the tacos, heat the tortillas over a stove flame until a bit charred. Smash about a quarter of an avocado down the center. Top it with a few pinches of grated carrots, a portion of the mushroom mixture, a generous dose of the sauce (don't be shy, it's all the gusto here) and top with the micro greens. Enjoy warm.

* So, I read this hint about mushrooms that you don't immediately cook them in a bunch of fat. If you cook them in just a teeny bit and some salt, they release a lot of their own water and concentrate the flavor and THEN you add some fat (oil, butter or what not) and it finishes off the flavor and texture instead. Maybe this is not news to you nor explained scientifically, but I'm into it.

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Reader Comments (68)

Gorgeous, again. This blog is my ultimate inspiration. Thank you for all of your beautiful work.

April 25, 2012 | Unregistered CommenterRobin

Hellooooo wild, fusion taco heaven! I'm all for this level of experimentation. Tacos are a blank canvas for craziness. Mega yums as always. Thanks Sara!

April 25, 2012 | Unregistered CommenterLaura

so beautiful, sarah! love all of your food with all of the lovely photos. just so inspiring! x

April 25, 2012 | Unregistered CommenterHannah Nicole

This looks like such a fab take on tacos and I love the Asian twist. Perfect for the big bag of lentils I just bought to incorporate into our diet a little more- yum!

April 25, 2012 | Unregistered CommenterJas

Bring on the Asian tacos! Have you had a Korean taco before? It's so delicious. I could see this being SO good with a mix of wild mushrooms, too. Gorgeousness, lady. x

April 25, 2012 | Unregistered CommenterKasey

These are so full of goodness! I love this idea!

This sounds amazing. I did have to read the title twice, but it totally makes sense!

April 25, 2012 | Unregistered CommenterNatashia@foodonpaper

Healthy and delicious. I'm into it!

I love how the tacos are STUFFED with greens - I can hear the crunch. Beautiful!

You sure know how to push the limits in a completely delicious sort of way. Nice work.

April 25, 2012 | Unregistered CommenterAshley

I could eat fifty of these, every day... breakfast, lunch and dinner. No confusion here! I think they look marvelous!

I like the combo of orange juice, miso and honey. Nice!

April 26, 2012 | Unregistered Commentertender b.

I love creative tacos and even though I'm not a mushroom lover, these look absolutely amazing!

April 26, 2012 | Unregistered CommenterErin

Your photos are amazingly gorgeous, as always. The hands holding the tacos - beautiful! And I love mixing up ingredients -Mexican-Asian fusion is totally allowed. ;)

April 26, 2012 | Unregistered Commentersarah

This looks absolutely incredible and I am just so inspired by your photos, they're amazing!! Your blog is my new daily read!! :)

April 26, 2012 | Unregistered CommenterKelly

The shiitakes make perfect sense! I'm bowled over by the idea of lentils in a taco... but then there are bean and cheese tacos.... it works! That sauce sounds great, I'm definitely going to try that for my next stir fry or asian-y salad.

So creative... love it! I especially love the last shot with the taco full of greens, that's my kind of taco :)

April 26, 2012 | Unregistered CommenterJeanine

This looks nothing other than delicious. You have combined everything I love. Now I don't have to choose between tacos or Chinese!

April 26, 2012 | Unregistered Commenterally

These all look amazing! Excited to try.

April 26, 2012 | Unregistered CommenterBecky

I do use that mushroom technique! I also often use a tiny bit of water too, to get the steam going. Love the microgreens.

April 26, 2012 | Unregistered Commenterkelsey

The pictures are so beautiful, and the idea sounds good. I am going to try it!

April 26, 2012 | Unregistered CommenterMaria

Sara, it kind of sounds like you are apologizing for your lovely food, which you should NEVER do. Creativity is something we all covet and you are terrific at it. I love the sound of these and I can't wait to try that sauce!

April 26, 2012 | Unregistered CommenterDana

Those look amazing... so colorful and fresh and different. I think I could drink that miso dressing straight.


April 26, 2012 | Unregistered CommenterKacie

Do you think the sauce would keep? I find that I shy away from recipes that require a separate sauce being assembled/ made unless I could use it for other things throughout the week.

April 26, 2012 | Unregistered CommenterZchef

Those tacos look delicious and so comforting

April 26, 2012 | Unregistered CommenterYadsia @ShopCookMake

@zchef - yes, it keeps for a solid week (haven't had it around longer to report otherwise). It's great on potstickers, dressing for an Asian salad, rice bowl on veggies etc. Certainly will be used more than once.

April 26, 2012 | Registered CommenterSara

Oh! Those look really nice. Will definitely be trying this out!

Seriously, this looks amazing. My mouth is watering!

April 27, 2012 | Unregistered CommenterKabc Photography

What an inspirational post - so bright and healthy and full of flavour. Who said tacos were boring?!

April 27, 2012 | Unregistered Commenterthelittleloaf

I'm buying your book!
sound amazing.
Thanks for sahring all the recipies and for making a book.

April 27, 2012 | Unregistered Commentermariana

Wowza! This looks amazing!

April 27, 2012 | Unregistered CommenterYumi

This recipe looks amazing and the photos are outstanding. I'm going to try them this weekend. Thanks!

April 27, 2012 | Unregistered CommenterSarah @ Fresh Living

YES! I'm fully supportive of the not-your-traditional taco! These look great!

I'd never thought of this particular combo, but it sure sounds tasty! :)

April 27, 2012 | Unregistered CommenterCJ @ Morsels of Life

yum! i like how the greens are just so full and...well, green!

April 27, 2012 | Unregistered CommenterJen Laced

Do you think you could use thai basil in the sauce or would it be too strong?

April 27, 2012 | Unregistered CommenterLindsey

@lindsey - I think it's worth a shot! It's not quite as sweet, so maybe taste to see if you'd want a bit more honey at the end. Let me know if you try it!

April 28, 2012 | Registered CommenterSara

Sara - it was GREAT with the Thai basil. I thought the sweetness was just perfect! I could not believe how amazing this sauce was - I want to put it on everything! Thanks for this creative recipe! :)

April 28, 2012 | Unregistered CommenterLindsey

Very tasty.

April 28, 2012 | Unregistered Commentertea

I love everything about these tacos. They're heathy for you, the sauce sounds amazing, and using shitaki mushrooms instead of meat is a great choice. They'll soon be on my lunch plate!

I love your photos! They look like from a professional photostudio :)
And thanks for the recipe!


April 30, 2012 | Unregistered Commenterzuckerwandlerin

Dear Sprouted Kitchen,
I have nominated you for the Versatile Blogger Award! Thank you for inspiring me everyday with your blog of treasures and talents... Head over to Tutus&Tea for a list of fellow nominees and the rules for this Award! Thank you and Congratulations!

April 30, 2012 | Unregistered CommenterShelby

Wonderful and healthy food, thanks for sharing the recipe!

April 30, 2012 | Unregistered CommenterMarina@Picnic at Marina

Your recipes, pictures and web site are fantastic. Thank you. Can't wait to try this taco recipe!

May 1, 2012 | Unregistered CommenterMatt

I made these last night and they were FANTASTIC. My husband went crazy for them as well. And yes, if you don't want to make them, you must make the sauce, the sauce is amazing. Loved these tacos, will DEFINITELY make them again and again...

May 1, 2012 | Unregistered CommenterAndrea

Oh Sara! Firstly, these look mouthwatering, but more importantly I just looked at the preview info that you added about the book, and oh my goodness it looks so stunning! You guys have to be simply bursting at the seams with pride! I can't wait for August!

May 2, 2012 | Unregistered CommenterEmily

These are amazing!! the sauce alone is so delicious. My daughter ate them up the other night & confessed she has been craving them since. The left over sauce has been placed on everything we have eaten since then! YUM!

May 16, 2012 | Unregistered CommenterSusanne

WOW! these were soooooooo good. My bf (and extreme veggie-phobe) LOVED them. Yes, that sauce is crack. I'm a long time follower of your blog but this was the first recipe I've made so far. It will be the first of many- thank you so much for providing such inspiring and beautiful creations. I can't wait to make more!!

May 16, 2012 | Unregistered Commentermelissa

WOW! These look amazing! I cannot wait to make them! YUMMMMMMMMMMMMMMMMMMMMMMM!!!!!!!

May 17, 2012 | Unregistered CommenterSmartypanties

These were absolutely delicious. I love shitake mushrooms, and I threw some chicken in with the lentils to keep my partner happy. The sauce turned out really well, despite the fact I realised I didn't have any orange juice in the fridge. I tossed in a couple of tablespoons of lemon juice instead, so I don't know if it tasted as it was supposed too, but it definitely tasted good. :p I think it's going to find its way onto a lot of salads over the course of this week.

Your blog is a total inspiration, I love trawling it for new ideas. Can't wait for the book! Thanks for sharing such wonderful recipes and photos. :)

May 26, 2012 | Unregistered CommenterBec

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