Mushroom and Charred Corn Tacos with Guacamole

Name: Mushroom and Charred Corn Tacos with Guacamole
Total time: 30 min
Yield: Serves 6 (serving size: 2 tacos)
Ingredients: 2 ripe peeled avocados; ¼ cup chopped fresh cilantro; 3 tablespoons finely chopped red onion; 1 ½ tablespoons fresh lime juice; 1 teaspoon kosher salt, divided; ¼ cup Mexican crema; 1 tablespoon adobo sauce (from canned chipotle chiles); 2 cups fresh yellow corn kernels (about 4 ears); 2 tablespoons olive oil; 1 cup finely chopped stemmed and seeded fresh poblano chile (about 2 medium poblanos); 4 cups sliced mixed mushrooms (such as cremini, shiitake, and oyster; about 8 ounces); 4 garlic cloves, minced; 12 Fresh Corn Tortillas or packaged corn tortillas, warmed; 6 tablespoons crumbled Cotija or feta cheese; Fresh cilantro leaves (optional)

2 Ratings
2 Reviews

This quick taco filling is perfect for weeknight dinners. Poblano chiles bring rich, earthy flavor but little to no heat. (Every once in a while you can get a hot one, though.) If you want to add a little spice, add some crushed red pepper when you sauté the mushrooms.

By Tim Cebula

Recipe by Cooking Light May 2016

Gallery

Credit: Jennifer Causey Styling: Lydia Degaris Pursell

Recipe Summary

hands-on:

30 mins

total:

30 mins

Yield:

Serves 6 (serving size: 2 tacos)

Nutrition Info

Directions

Step 1
Place avocados in a medium bowl; mash until smooth. Stir in chopped cilantro, onion, juice, and 1/4 teaspoon salt; set aside.

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Step 2
Combine crema and adobo in a small bowl, stirring until well blended; set aside.
Step 3
Heat a large cast-iron skillet over high heat. Add corn to pan; cook 4 minutes or until corn is caramelized and lightly charred, stirring occasionally. Place corn in a large bowl.
Step 4
Wipe pan clean with paper towels; return to medium-high heat. Add oil to pan; swirl to coat. Add poblano; sauté 4 minutes or until tender. Add mushrooms and garlic; sauté 2 minutes. Stir in remaining 3/4 teaspoon salt; sauté mushroom mixture 4 minutes or until most of liquid evaporates. Add mushroom mixture to corn; stir to combine.
Step 5
Place 2 warm tortillas on each of 6 plates. Spread 1 1/2 tablespoons avocado mixture in a 4-inch circle in center of each tortilla. Top each with 1/4 cup mushroom mixture, 1 1/2 teaspoons crema mixture, and 1 1/2 teaspoons cheese. Top with cilantro leaves, if desired.

Nutrition Facts

Per Serving:

390 calories; fat 20.3g; saturated fat 3.6g; mono fat 10.5g; poly fat 2.1g; protein 10g; carbohydrates 49g; fiber 9g; cholesterol 14mg; iron 3mg; sodium 538mg; calcium 115mg; sugars 6g.

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pebert

06/21/2016

I thought mushrooms would be a little bland as the mainstay in this taco but these are, simply put, delicious. Add a stemmed and seeded habanero or jalapeno for a little heat.

Dorseyl

04/13/2016

I thought these were excellent! I'll always think tacos with meat are superior (hence the 4 instead of 5 star rating), but as far as veggie tacos go, these were some of the best I've ever made and were definitely I've made from CL. The corn/mushroom mixture is surprisingly flavorful and adding a bit of guac, Cotija and crema really seals the deal. I'd recommend this recipe.

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