Kiki Nelson’s Hawaiian Street Cart Tacos Recipe - Forks Over Knives

Name: Kiki Nelson’s Hawaiian Street Cart Tacos Recipe - Forks Over Knives
Ingredients: 8 ounces portobello mushrooms, wiped clean, stems removed, and chopped; ¼ teaspoon garlic salt; 2 tablespoons homemade sweet barbecue sauce or low-sodium store-bought barbecue sauce; 4 (6-inch) corn tortillas; ½ cup diced canned or fresh pineapple (see tip, recipe intro); ¼ cup diced red bell pepper; 1 scallion, sliced (white and green parts); 1 lime, cut into wedges, for serving; 2 tablespoons vegan ranch dressing, such as Easy Vegan Ranch Dressing; Chopped fresh cilantro leaves, for garnish

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These tasty 20-minute tacos from Kiki Nelson feature tangy barbecue sauce mixed with sweet pineapple and meaty mushrooms. Get the recipe!

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Ingredients

8 ounces portobello mushrooms, wiped clean, stems removed, and chopped
¼ teaspoon garlic salt
2 tablespoons <a href="https://www.forksoverknives.com/recipes/vegan-sauces-condiments/easy-date-barbecue-sauce/">homemade</a> sweet barbecue sauce or low-sodium store-bought barbecue sauce
4 (6-inch) corn tortillas
½ cup diced canned or fresh pineapple (see tip, recipe intro)
¼ cup diced red bell pepper
1 scallion, sliced (white and green parts)
1 lime, cut into wedges, for serving
2 tablespoons vegan ranch dressing, such as <a href="https://www.forksoverknives.com/recipes/vegan-sauces-condiments/vegan-ranch-dressing/">Easy Vegan Ranch Dressing</a>
Chopped fresh cilantro leaves, for garnish