Ingredient

• 8 ounces shiitake mushrooms, stemmed and sliced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon tamari
• 1 cup cherry or grape tomatoes, sliced in half
• ¼ cup finely diced red onion
• ¼ cup diced cilantro
• 2 tablespoons fresh lime juice
• 1 garlic clove, minced
• ½ jalapeño, stemmed and diced
• ¼ teaspoon sea salt
• 3 large eggs
• Extra-virgin olive oil, for brushing
• 4 tortillas, charred or warmed
• ½ avocado, sliced
• Microgreens, optional
• Sliced serrano peppers, optional
• Lime wedges, if desired, for serving

Direction

1. Make the Shiitake Bacon: Preheat the oven to 325°F and line a large baking sheet with parchment paper. Toss the shiitake mushrooms with the olive oil and tamari and toss to coat. Spread in an even layer on the baking sheet. Roast 30 to 40 minutes or until dark brown and lightly crisp around the edges. Set aside. (If you made your shiitake bacon in advance, warm it in the oven for a few minutes, if desired.)
2. Make the Cherry Tomato Pico: In a small bowl, combine the tomatoes, onion, cilantro, lime juice, garlic, jalapeno and salt. Set aside.
3. When ready to serve, brush a medium nonstick stick skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds, and then stir and scramble until the eggs until just set.
4. Assemble the tacos with the eggs, avocado slices, shiitake bacon, scoops of the cherry tomato pico. Top with the microgreens and sliced serranos and serve with lime wedges, if desired.