Late Winter Tacos



  • 2-3 Daikon Radishes (if you use the large, white ones one might be fine)
  • 3 Carrots
  • 1/2 Pound Shiitake Mushrooms
  • 1 bunch kale
  • Salt
  • Pepper
  • Olive Oil
  • 1 lime and its zest plus 1-2 more cut into wedges to serve 
  • Tortillas


Roasted Shiitake Mushrooms

  1. Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and put cleaned shiitakes on the pan
  2.  Drizzle with olive oil and sprinkle with salt and pepper. Toss to make sure that they are evenly coated with oil and seasoning. Arrange them on a single layer with the mushroom caps facing down.
  3. Roast in the preheated oven for 8-10 minutes, remove from the oven, turn them around, and bake for another 8-10 minutes, keeping an eye on them and until the larger mushrooms are crisp on the edges and the smaller ones are crispy throughout.
  4. Taste for seasoning and add more if needed.

Daikon and Carrot Slaw

  1. Peel and shred or thinly slice into matchsticks, the daikon and carrots. You can use a vegetable peeler to get the shredded affect on the vegetables. 
  2. Place the sliced daikon and carrot into a bowl and sprinkle with 1 teaspoon salt. Mix well and set aside for about 5-10 minutes. Drain off the water and squeeze the vegetables to release the excess moisture. Transfer to a dry bowl.
  3. Squeeze lime juice and zest the lime over the vegetables 

Kale Chips 

  1. Preheat oven to 300 F or, if you are making the mushrooms just stick them at 400 F (for 10 to 15 minutes less, keep an eye on them!)
  2. Tear the leaves of the washed and thoroughly dried (if they are even slightly wet, they will not crisp) kale stems into bite size pieces (save the stems for stock or pesto)
  3. Drizzle kale leaves with olive oil and toss to combine. Spread out in an even layer on the baking sheet without overlapping and sprinkle with salt.
  4. Bake until the edges start to brown but are not burnt, 20 to 30 minutes.

Heat up your tortillas, make your celeriac puree and then fill them up! Our preferred layering is: taco, celeriac puree, beans, mushrooms, slaw, kale chips, cilantro and a little lime (with hot sauce of course).

Fill with:

  • Black beans- we love this recipe
  • Lime Crema with Greek Yogurt or a more traditional Crema
  • Cilantro or cilantro microgreens
  • Cotija or similar cheese
  • Salsa of choice 
  • Hot sauce
  • Want a taco for breakfast? Add a fried or scrambled egg.


  • Shiitakes can be pan-fried as well 
  • You can make either a Japanese or Korean inspired slaw as well if you want to change the taste profile a little by adding things like rice vinegar and sugar
  • Kale chips can be tossed on nutritional yeast, spices etc. You can also serve these on the side but we like to sprinkle on top!
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