MUSHROOM TACOS WITH CHARRED-CORN SALSA
Whether it's Meatless Monday or Taco Tuesday, these hearty portobello tacos are wonderfully uncomplicated to make and absolutely delicious to eat. Ready in just over 30 minutes, this smoky dinner can be vegan too-just skip the sour cream.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Heat grill to medium-high. In a small bowl, whisk together 5 tablespoons oil, 1 tablespoon lime juice, and 2 teaspoons chipotle sauce; brush mixture onto both sides of mushrooms. Season generously with salt. In a large bowl, stir together lime zest, remaining 1 tablespoon lime juice, and onion; season with salt and pepper. In another small bowl, combine remaining 2 teaspoons chipotle sauce, sour cream, and 1 tablespoon water; season with salt.
- Grill mushrooms, flipping once, until charred in places, 3 to 4 minutes a side; transfer to a plate. Grill corn, turning occasionally, until charred, 6 minutes. Cut kernels off cobs; stir into onion mixture with remaining 1 tablespoon oil. Season with salt and pepper. Grill tortillas, flipping once, 30 seconds. Top tortillas with sourcream mixture, mushrooms, corn salsa, and cilantro; serve.
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Erick Ramazzini
[email protected]I wish I could give these tacos a higher rating, but they just didn't live up to my expectations.
Asia Cyrus
[email protected]These tacos were a disappointment. I wouldn't recommend them.
Farhana bipul
[email protected]Overall, I thought these tacos were just okay. I probably wouldn't make them again.
Jihane Bourhlam
[email protected]The tacos took longer to make than I expected. I would allow more time next time.
Slindile Precious
[email protected]The instructions were a little confusing. I had to reread them several times to make sure I was doing it right.
Dhergham3675
[email protected]These tacos were a little bland for my taste. I would add more seasoning next time.
Dragos Tufescu
[email protected]I loved the addition of the avocado crema. It added a creamy and tangy balance to the dish.
Sophia Gonza
[email protected]The charred corn salsa was the perfect topping for these tacos. It added a smoky and sweet flavor that really complemented the mushrooms.
Dyl
[email protected]These tacos were delicious! I will definitely be making them again.
sanaullah khoso
[email protected]I made these tacos for a potluck and they were a huge hit! Everyone loved them.
endris mohammed
[email protected]These tacos are the perfect weeknight meal. They're quick and easy to make, and they're always a crowd-pleaser.
ROGER ESTRADA
[email protected]I love that this recipe is vegetarian and still so flavorful. The mushrooms are a great substitute for meat.
Sharill Green
[email protected]I've made these tacos several times now and they are always a hit. They're easy to make and so delicious.
Nixon Nwaukwa
[email protected]These tacos were amazing! The mushrooms were perfectly cooked and the salsa was so flavorful. I would highly recommend this recipe.
Thabiso Ramatjea
[email protected]I wasn't sure how the mushroom tacos would turn out, but I was pleasantly surprised. They were delicious and I will definitely be making them again.
Md Enon
[email protected]The instructions were easy to follow and the tacos came out perfectly. I will definitely be making these again.
Mercy Nthenya
[email protected]I made these tacos for a party and they were a huge success! Everyone loved them, even my picky eaters.
Andile Mpanza
[email protected]These mushroom tacos were a hit! The charred corn salsa was the perfect topping, adding a smoky and sweet flavor to the tacos. I also loved the addition of the avocado crema, which added a creamy and tangy balance to the dish.