Have a recipe to contribute? Add it to the Tacofancy Project on Github!

Slow-Cooked Salsa Verde Chicken with Mushroom Wasabi Salad, garnished with Black Olives topped off with Sriracha Salt and wrapped in delicious Fresh Corn Tortillas

Permalink to this taco

Contributed by Brian Mount, sinker, Jake Spurlock, katiepark
Slow-Cooked Salsa Verde Chicken =============================== Low-effort, delicious shredded chicken based off [this recipe](http://www.skinnytaste.com/2013/04/easiest-crock-pot-salsa-verde-chicken.html). To minimize prep time, just toss in a jar of storebought salsa verde. * 2 lbs skinless chicken breasts * 2 cups salsa verde * 1 tsp minced garlic or 1/4 tsp garlic powder * Pinch of Oregano _(Note: I ran out of Oregano, but the recipe still tastes great without it.)_ * Pinch of Cumin * Salt, to taste Add chicken to slow cooker and season with garlic, oregano, cumin and salt. Pour salsa verde over everything, cover and cook for two hours on high. Once that's ready, shred chicken. Give it another stir to cover everything in sauce, then serve.
Contributed by
#Sauted Shitake Mushroom and Wasabi Salad - 1 cup dried shitake mushrooms - Splash of soy sauce - Splash of red wine vinegar - Splash of olive oil - Wasabi-covered sesame seeds (available at the local Asian mart. If you can't find it, sub just a smidge of wasabi) - Pinch of salt Place shitakes in a bowl and cover with warm water. Soak for about 20 minutes or until shitakes are completely rehydrated. Remove mushrooms and squeeze excess water from them. They don't need to be completely dry, but shouldn't be sopping wet. Heat olive oil over medium-high heat in a small frying pan. Throw in soy sauce and red wine vinegar. How much depends on your taste. I would start with a tablespoon of each and adjust from there. I like the salad to be a bit more acidic so I tend to add a splash more of the red wine vinegar. Sauté mushrooms for a couple of minutes until they are heated through. Season to taste with salt. Adjust soy sauce and red wine vinegar as needed. Before serving, sprinkle a little bit of the wasabi-covered sesame seeds over the mushrooms to impart a little color, crunchiness, and heat. If you are unable to find wasabi-covered sesame seeds, a dab of wasabi and sprinkle of plain sesame seeds should do the trick. Note: I keep dried shitakes as a staple in my pantry. I love the fact that the water left over after you rehydrate the mushrooms is called mushroom liquor. Mushroom liquor can be used as a substitute for broth or water in many recipes to impart an lovely mushroomy flavor.
Contributed by Brian Mount, sinker, Tim Murtaugh, Tim Murtaugh
Black Olives ========== Canned black olives add a sweet and cool meatiness to a traditional American taco. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Jake Spurlock
Sriracha Salt ============= I actually received this as a gift, but I found a recipe to make your own. __Ingredients__ * 1 cup Salt * 10 tsp. Sriracha Mix the two ingredients together in a bowl. Spread it out on a baking sheet lined with foil or parchment paper. Put in a 200-degree oven, then turn the oven off and let it sit overnight inside. It will clump, but place in ziplock bag and attack it with a rolling pin. Tada! The effect on most food is as awesome as you'd expect but it is especially amazing with eggs. Add it to your breakfast tacos. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Tim Murtaugh, OpenShift guest, AhemNason, Tim Murtaugh
Fresh Corn Tortillas =================== This is the only way to go. So worth it. Makes roughly 15 tortillas. * 1 3/4 cups masa harina * 1 1/8 cups water 1. In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes. 2. Preheat a cast iron skillet or griddle to medium-high. 3. Divide dough into 15 equal-size balls. Using a tortilla press (or a rolling pin), press each ball of dough flat between two sheets of wax paper (plastic wrap or a freezer bag cut into halves will also work). 4. Place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist (or a low temp oven) until ready to serve. tags: vegetarian, vegan