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–+ servings
vegetarian tacos
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5 from 4 votes

Shiitake Mushroom and Charred Corn Tacos

Shiitake mushrooms sautéed in butter and spices serve as a delicious stand-in for more traditional meat-based filling in these bright and colorful vegetarian tacos.
To adjust the servings in this recipe, click on the number next to servings.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: Tex Mex
Keyword: easy dinner, gluten free, tacos, vegetarian
Servings: 4
Author: Jess Smith via Inquiring Chef
Cost: $6.00

Equipment

  • Mixing Bowl
  • Large Skillet

Ingredients

Tacos:

  • 2 Tablespoons Butter
  • 6 cups Shiitake Mushrooms, sliced or chopped (sub any type of mushrooms)
  • 1 Tablespoon Cooking Oil
  • 2 cups Corn Kernels (fresh or defrost if using frozen)
  • 12 small Fajita-Sized Tortillas (I like to use flour tortillas for these, but use gluten-free corn tortillas if needed)
  • 3/4 cup Crumbled Cotija Cheese (can substitute feta)
  • Cilantro Leaves, for garnish

Guacamole:

  • 2 Avocados
  • 1 Tablespoon finely chopped Cilantro
  • 1 Tablespoon finely diced Shallots
  • 1-3 teaspoons Fresh Lime Juice
  • 1/2 teaspoon Kosher Salt

Instructions

  • Mash avocados with cilantro, shallots, lime juice (start on the low end of the range), and salt. Add more lime juice and / or salt to taste. If you’d like it spicy, stir in some hot sauce. Set aside.
  • Heat butter in large skillet over medium-high heat until melted. Add mushrooms and saute until very tender, 5 to 7 minutes. Season with some salt. Transfer cooked mushrooms to a bowl and return skillet to heat.
  • To heated skillet, add oil and then corn. Cook corn, without stirring, until it begins to pop and char on the bottom, 4 to 5 minutes. Stir and continue to cook until corn is very tender, about 2 minutes more. Season with some salt. Transfer to bowl with the corn.
  • Heat tortillas according to package directions (If you have a gas stove, you can lightly toast them over the gas or just heat them all in the microwave).
  • Spread tortillas with guacamole. Fill with mushroom-corn mixture and cotija. Garnish with cilantro leaves.

Nutrition

Calories: 688kcal | Carbohydrates: 94g | Protein: 23g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 25mg | Sodium: 1412mg | Potassium: 1797mg | Fiber: 19g | Sugar: 17g | Vitamin A: 310IU | Vitamin C: 12mg | Calcium: 258mg | Iron: 6mg