Grilled Mushroom Tacos

4 oz. Mushrooms
½ C. Queso Fresco
½ ea. Red onion, diced
1 ea. Tomato, diced
1 t. garlic, minced
2 T. pickled jalapeños, minced
1 T. Cilantro, chopped
1 t. Cider vinegar
1 t. sugar
8 ea. corn tortillas
½ T. smoked mushroom sea salt (optional)
Salt and pepper to taste

Chimichurri
1 ea. Cilantro bunch
1 ea. Parsley bunch
1 ea. Garlic clove
½ ea. Jalapeño, seeded
1 ea. Lime, juice
2 T. Cider vinegar
2 T. Honey
¼ C Red onion, diced
Salt and pepper to taste


Heat your grill on high. Season the mushrooms with olive oil, salt, and pepper unless using smoked salt, then season after the mushrooms are gilled. Grill mushrooms caps (top) down for 2-3 minutes to get a good char. Then rotate to char all sides. Remove from the heat and allow to rest. Chop into bite sized pieces. If using smoked or flavored salt, season now. Toss the red onion, tomato, garlic, pickled pepper, cilantro, vinegar, sugar, and S&P in a bowl and reserve. Grade cheese. Assemble taco using chimichurri as a sauce. Chimichurri- Place all ingredients in a blender and blend until smooth.