For the tamari glaze: Heat the oil, garlic and ginger in a small saucepan until aromatic and slightly browned. Add the tamari soy sauce, brown sugar, granulated sugar, hoisin sauce and star anise and stir to combine. Add the orange, lime and lemon to the pan and bring to a boil. Cook until the citrus is "beat up,” 5 to 10 minutes. Strain the solids out and discard. Bring the sauce back up to a boil. Combine the cornstarch with 2 teaspoons cold water in a small bowl, then add the slurry to the sauce and whisk until thickened, about 3 minutes. Set aside.
For the pineapple ginger slaw: In a mixing bowl, combine the brown sugar, apple cider vinegar, ginger, salt and allspice, then add the pineapple and mix well to coat. Add the cabbage and mix to fully coat the cabbage. Refrigerate.
For the miso mushroom aioli: Saute the mushrooms, garlic and oil in a skillet until smothered, roughly 5 minutes. Transfer to a blender, then add the rice vinegar, chile oil and miso paste and blend until smooth. Transfer to a bowl, then whisk in the mayonnaise thoroughly. Refrigerate.
For the lime crema: In small bowl, whisk together the sour cream, mayonnaise, lime juice and salt until smooth. Refrigerate.
For the smothered mushrooms and onions: In a skillet, saute the mushrooms, onions and oil until smothered and almost mushy, 5 to 10 minutes.
For the tacos: Heat the oil and pan-fry the Brussels sprouts on high heat until crispy and fully cooked, 5 to 8 minutes. Transfer them to the tamari glaze.
Lay out the tortillas, then layer the ingredients in this order: smothered mushroom and onion mix, tamari glazed Brussels sprouts, pineapple ginger slaw, miso mushroom aioli, lime crema, pickled jalapeños and sliced green onion.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Front Yard Tacos, Mobile, AL
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