If you're following Breakfast Taco Week, prep these recipes in advance:
Shiitake Bacon (prep for Wednesday's taco recipe)
8 ounces shiitake mushrooms, stemmed and sliced
2 tablespoons extra-virgin olive oil
1 tablespoon tamari
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. Let cool completely, then store in the fridge.
Cherry Tomato Pico (prep for Wednesday’s taco recipe)
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
In a small bowl, combine the tomatoes, onion, cilantro, lime juice, garlic, jalapeno and salt. Store in the fridge until ready to use.