This recipe is out of this world! It's super-freaking-licking-good! The red cabbage and sautéed mushrooms are perfect together, and the mustard and maple sauce add a great touch of sweetness which combines so well with the spicy crispy jalapeños. Take a look:
Ingredients:
1 tablespoon coconut oil
2 cups baby bella mushrooms, sliced
2 cups red cabbage, chopped
A handful of chopped parsley or cilantro
2 tablespoons yellow mustard
2 tablespoons pure maple syrup
Salt, black pepper and onion powder
Flour tortillas
Directions:
In a small dish, whisk together the yellow mustard and pure maple syrup. Set is aside. In a non stick skillet, heat the coconut oil over medium/high heat. Add the mushrooms and sauté until tender and golden in color. Season with salt, black pepper and onion powder. Add parsley and remove from heat. Warm the flour tortillas, add the red cabbage, sauté mushrooms, add sauce and finish with crispy jalapeños.
