This award-winning dish comes from Palomar Health's Executive Chef Alicia Bell. 

 

Superfood Street Taco

-5 servings
 
Mushroom Carnitas:
1/2 pound of raw King Oyster mushrooms 
1/2 cup of orange juice
Zest of 1/2 orange 
½ cup of lemon juice
Zest of 1/2 lemon 
3 garlic cloves, rough chop
1 tbsp. fresh turmeric, minced
1/2 onion, sliced 
1 chipotle chiles in adobo 
1/4 tsp. Salt 
1/2 tsp. Pepper 
2 quarts of low-sodium vegetable broth
3 tablespoons of miso paste
Water as needed
5 Corn Tortillas
 
Cilantro Lime Crema Approx. 1 ½ cups =1oz/serving 
1 cup raw blanched almonds soaked
1/2 cup water
Juice of 1 lime- roughly 1/4 cup
1/4 cup cilantro
1/4 tsp onion powder
1/4 tsp salt
1 clove garlic
1 avocado
1 cup micro cilantro
Cotija Cheese
12oz. White beans
¼ cup Nutritional Yeast
Juice of 1 lime
¼ tsp. Salt 
Pickled Onion
1 red onion, sliced thin
2 cups of red wine vinegar
 
Directions:
1. Shred the king oyster mushrooms in a food processor using the large shredding attachment. 
2. Sauté the onion, garlic, turmeric, chipotle peppers, salt and pepper for about 5 minutes or until fragrant. 
3. Add in the mushrooms and sauté for 10 minutes. 
4. Add in the orange juice, lime juice, lemon juice and vegetable broth. Bring to a boil and reduce to a simmer. 
5. Allow to simmer for about 20-30 minutes. Alternatively you can put all of the above ingredients in a crock pot and put on for 2 hours and then it will be ready. 
6. Once braised, place the mushrooms on a parchment lined baking sheet and put in a 350 degree oven for 15 minutes to help them dry out. 
7. When ready to serve, sauté the mushrooms in a pan to achieve the texture of carnitas. 
 
 
Cilantro Lime Crema
1. Place the almonds in a container and cover with water. Allow to soak overnight. 
2. In a high powered blender (vita mix) add the almonds and water-in batches. And blend until completely smooth. Transfer to a bowl. 
3. In the food processor add in the avocado and the rest of the ingredients and blend until smooth. 
4. Fold the almond crema with the avocado mixture. Set aside.

 

“Cotija Cheese”
1. Place all of the ingredients into the food processor and pulse a few times until ingredients are combined but not completely smooth. 
2. Spread out a thin layer onto a parchment lined baking sheet and put in 350 degree oven for 10 minutes or until dry and crumbles. Allow to cool and then crumble into cotija cheese.

 

Pickled Onions
1. Slice the red onions and place in a bowl. Pour the red wine vinegar over the onions and all to soak for at least 1 hour or more. 

 

To assemble:
1. Warm up your tortillas, place the mushrooms down first, then top with the Cilantro Lime Crema, garnish with pickled onion and cilantro