Ingredients 

For the pickled veggies

• Cucumbers
• Daikon and/or carrots
• Fresno chilies
• Serranos

For the tacos

• Mushrooms (I used both shiitake and oyster)
• Serranos, finely minced
• Garlic, finely minced
• Gochujang 
• Soy sauce
• Olive oil
• Sesame oil
• Salt 
• Lime juice 
• Fresh mint
• Thai basil or any basil you can find
• Cilantro 
• Flour tortillas 

Directions 

1. The day before I make the tacos, I like to pickle the veggies by adding them all to a jar with apple cider vinegar, water, salt, and sugar. Taste them after they have been in the fridge for a couple of hours and add any more of the above to your liking. I usually add more salt! 
2. Heat a skillet to medium-high and add the mushrooms, I just roughly tear them, without any oil. After they have released most of their water and begin to char move them around a bit. Then add in the Olive oil, garlic, and Serranos and continue to cook for a few minutes. Add your Gochujang, soy sauce, and give them a good stir. Finish with sesame oil, and lime juice, and then stir in the fresh herbs you’re using. 
3. Char your tortillas and then add the mushroom filling, pickled veggies, and more fresh herbs. These are so good! I like to serve with guacamole and chips and corn on the cob.