CFM Recipes

• 3 corn tortillas

• 1 cup roasted chicken, shredded

• 1/2 pound of shiitake mushrooms

• 1 cup shredded spinach
• 1 cup shredded cabbage
• 2 cloves garlic, diced
• 2 tablespoons of oil
• 1 tablespoon soy sauce or liquid aminos
• 1 tablespoon of honey
• Pinch salt/chili flakes

Optional additions/toppings:

• Cheese
• Lime juice

1. Slice shiitake mushrooms rather thin.
2. Heat a skillet to high heat, add mushrooms and cook for 30 seconds to 1 minute. Adding mushrooms before the oil will remove any moisture.
3. Reduce to medium heat and add 1 tablespoon of oil, garlic and soy sauce to the mushrooms. Cook for 1-2 minutes, stirring occasionally.
4. Stir in honey, salt and chili flakes to the mushrooms for 10 seconds then remove mushrooms from heat.
5. Use the rest of the oil to toast corn tortillas.
6. Assemble tacos with toasted tortillas, spinach, mushrooms, cabbage and additional toppings then enjoy!