Recipe
August 20, 2015
Mushroom Tacos With Corn Salsa And Chipotle Crema
These vegetarian tacos will satisfy even the staunchest of carnivores with meaty portabellos, lime-kissed corn salsa, verdant pea shoots and a smoky smear of chipotle crema.
Directions
Yield: Serves 6
If you can’t find chipotle powder, use equal parts smoked paprika and cayenne instead.
- To make salsa, bring large pot of water to boil. Boil corn for 5 minutes. Set aside to cool. Holding corn perpendicular to cutting board, use a sharp knife to remove kernels by slicing down. Place lime juice and onion in a medium bowl. Let stand 15 minutes. Stir in rest of ingredients, including corn kernels. Cover and set aside.
- To make chipotle crema, whisk sour cream, chipotle powder and a pinch of salt in a small bowl. Cover and refrigerate.
- Preheat grill to medium-high. In small bowl, whisk vegetable oil, garlic and cumin and brush over mushrooms. Season with salt and pepper. Grill mushrooms until tender, about 5 minutes per side. Transfer to cutting board and cut into thick slices.
- Warm tortillas by grilling each 5 seconds per side, or microwaving in a stack, covered, for 20 to 30 seconds on high. Lay tortillas out on a counter and smear with chipotle crema. Add salsa and mushrooms to each and top with pea shoots.