These tacos are packing some fresh and vibrant flavors. Mushrooms marinated in a fresh chimichurri and paired with a simple cilantro pineapple slaw. Don't forget the guac!
Whisk together the vinegar, oil, lime juice, salt, and garlic in a medium mixing bowl. Add the jalapeno and herbs and stir well. Store in an airtight container for up to a week.
Cilantro Pineapple Slaw: In a large mixing bowl toss together the cabbage, pineapple, onion, and carrots. Whisk the other ingredients in a small bowl and pour them over the slaw. Gently stir to combine well then cover and store in fridge for at least 1 hour and up to 48 hours also.
Combine the mushrooms with 1 tablespoon olive oil in a large skillet over medium high heat, stirring constantly, until edges are starting to turn golden brown. Reduce heat to low and add remaining ingredients for the mushrooms and stir for another few minutes until the liquid has mostly evaporated. Remove from heat and cool for a moment before making tacos.
After the mushrooms have cooked scrape the mushrooms onto a separate dish and lay the tortillas a few at a time in the pan to warm them. Fill the tortillas with the mushrooms and slaw and top with chimichurri, coyo, and guacamole if desired.