Eosinophilic Esophagitis Friendly Pineapple Salsa Mushroom Tacos with Charred Pineapple
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Learn more →Ingredients
4 servings
For the charred pineapple
- ½ medium pineapple, peeled, cored, and cut into ½-inch rings or planks
- 1 tbsp olive oil
For the pineapple salsa
- ½ medium red onion, finely diced
- 1 jalapeño, seeded and finely minced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ tsp salt
For the mushrooms
- 1.5 lbs mixed mushrooms (cremini, shiitake, or oyster), stems trimmed and torn or sliced into bite-sized pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
- 1 tbsp fresh lime juice
For serving
- 8 small corn or flour tortillas
Chef's tipWarm briefly before folding to improve flexibility. - 1 medium avocado, sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat a cast iron skillet or grill pan over high heat until very hot, about 2 minutes. Brush the pineapple planks lightly with 1 tbsp olive oil and lay them in the dry pan in a single layer. Cook undisturbed for 3–4 minutes per side until deep char marks form and the edges caramelize. Transfer to a cutting board and let cool slightly.
- 2
Dice the charred pineapple into roughly 1/2-inch pieces. In a mixing bowl, combine the diced charred pineapple, red onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt. Stir to combine and set aside to let the flavors come together while you cook the mushrooms.
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