Food

Mushroom Tacos With Corn Salsa And Chipotle Crema

August 20th, 2015

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.

Ingredients

Serves 6

Corn Salsa
2 ears corn, shucked 
2 tbsp lime juice 
3 tbsp finely chopped red onion
 1 roasted red pepper, peeled, seeded, diced (about 1 cup) 
1 jalapeño pepper, seeded, finely chopped
1 tbsp chopped fresh oregano
 1 tbsp olive oil
Salt and pepper to taste
Chipotle Crema
3⁄4 cup sour cream
1⁄2 tsp chipotle pepper powder
Grilled Portabellos
1⁄4 cup vegetable oil 
1 clove garlic, minced
 1 tsp ground cumin 
6 large portabello mushrooms, stems trimmed to 1⁄2″ 
12 6″ corn or flour tortillas
Pea shoots (for garnish)

Directions

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.

Source

House & Home July 2012