Mushroom Tacos with Charred Corn

5 from 4 votes

Mushroom Tacos with Charred Corn

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.

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Prep Time20

Cook Time20

Total Time40

Course: Main Dish

Cuisine: Tex Mex

Keyword: easy dinner, gluten free, tacos, vegetarian

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $6.00

Equipment

Mixing Bowl
Large Skillet

Ingredients

Tacos:

6 cups Small Mushrooms (I like shiitake mushrooms here, but you can also use button mushrooms; see note for more details)
2 Tablespoons Butter
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

Wash and slice the mushrooms. Pat them dry and set them aside.
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.

Notes

Note on mushrooms: You'll want about 1 pound of mushrooms, and almost any type will work. Shiitakes are my favorite here, but button mushrooms work great. Portobello mushrooms are also great. I'd use about 6 portobello caps for this recipe (4 if they're really large).

Nutrition