Description
Hearty vegetarian tacos with adobo-spiced mushrooms and a vibrant corn and cilantro salad. A fun, flavorful weeknight meal.
Ingredients
Units
Scale
- 4 king oyster mushrooms
- 3 tsp olive oil
- 1 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp cayenne
- 1/2 tsp cumin
- 2 cloves garlic (minced)
- 1 tsp adobo sauce (from jar of chipotle peppers)
- 2 fresh corn
- 1 cups (237 ml) chopped cilantro
- 1/4 cups (59 ml) red onion (finely chopped)
- 1 jalapeño (finely chopped)
- 1 lime ((juice, zest))
- 3 radishes (finely sliced)
- 1/2 cups (118 ml) crumbled cotija cheese
- 1 avocado (sliced)
- 6 tortillas
Instructions
- Preheat oven to 400°F (204°C).
- Clean mushrooms with a damp paper towel. Using two forks, shred the stems and caps roughly into pieces. Set on a parchment paper-lined baking sheet.
- Drizzle mushrooms with oil, spices, and garlic. Toss around to evenly coat the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges. Stir in the adobo to evenly coat.
- Cut corn from the cob and toss to combine with all Corn Salad ingredients. Set aside to marinate.
- Spoon warm pulled mushroom, corn salad, radishes, feta, and avocado onto tortillas and serve.
Notes
- For deeper flavor, marinate the mushrooms in the oil and spices for 30 minutes before baking.
- If you don’t have cotija cheese, feta or queso fresco are excellent substitutes.
- To make this recipe ahead, prepare the mushroom and corn salad components separately and store them in airtight containers in the refrigerator for up to 2 days. Assemble tacos just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 10
- Cholesterol: 10