Korean Crispy Rice Paper Tacos

Instructions

1. 1

   Prepare by soaking the cashews in boiling water for 20 minutes.

2. 2

   Clean the mushrooms and pull them apart into thin stripes. Thinly slice the red onion.

3. 3

   Put a non-stick pan over medium high heat and add 1 tbsp of avocado oil. Or a different oil with a high smoke point.

4. 4

   Sautee the onions until fragrant. Add the mushroom stripes and turn up the heat. Fry until the water subsides and the mushroom stripes are brown and crispy.

5. 5

   While the mushrooms are frying whisk all ingredients for the mushroom marinade together in a small bowl.

6. 6

   Put another medium pan over high heat and pour in 1/2 of avocado oil to fry the rice paper. Cut the rice paper into a square. Do so by trimming off the ends. Test if the oil is hot enough with a piece of rice paper. The rice paper should instantly crispen when dipped into the oil.

7. 7

   Fry your rice paper and set aside.

8. 8

   Add all ingredients for the kimchi cashew sauce to a high-speed blender, and blend until smooth. Set aside for serving.

9. 9

   Turn down the heat of the mushrooms and pour the mushroom marinade over the mushrooms. Stir well until all mushrooms are sticky snd caramelized.

10. 10

    Place the mushrooms on the rice paper and top with avocado, red cabbage slices, sesame seeds and drizzle with kimchi cashew sauce.