This recipe began as a “serves one person” kind of thing. I had half a container of mushrooms, one onion, and one kid who had to eat before a late soccer practice. Looking for something fast that would fill her up but not weigh her down, I threw the mushrooms into a hot skillet and cooked them until they got crispy, and then scanned my fridge to figure out what might add something unexpected. Let me just say that the solution to this quandary in my house is almost always miso paste. Just a spoonful, thinned out with hot water, was all I needed to add that sweet-and-salty hit and win over my unsuspecting athlete . . . and eventually the whole family. Definitely opt for red cabbage when pickling—you’ll want its texture here. Serve these tacos with white rice that’s been tossed with lime juice and chopped cilantro.
The popular sriracha sauce can be added to noodles and stir fries for a fiery kick or, as in this sticky chicken dish, to a crunchy salad.