#TacoTuesday: Chipotle Mushroom Tacos
I really love mushrooms. Like a lot a lot. So for this #TacoTuesday I decided to go meat free! The flavor profile I went for was carne asada minus the carne. The term translates literally to "grilled meat". The seasoning gives light herby notes from the cilantro along with citrus, garlic & a little kick from adobo. A authentic Mexican adobo is a usually composed of paprika, salt, garlic, tomatoes, chili & vinegar. There are many different variations & they’re all delicious.
This recipe is super quick & perfect for easy summer dinners!
Ingredients:
16 oz mushrooms (I used shiitake & bella)
1/2 a onion, chopped
1/2 cup fresh cilantro, chopped
1/4 cup olive oil
1 orange, juiced
4 cloves garlic, minced or grated
2 tbsp adobo (or 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin
& 2 tbsp vinegar)
2 limes, juiced
salt & pepper to taste
corn or flour tortillas, warmed
crumbled goat, feta or cotija cheese (optional)
Instructions:
Add the olive oil, orange juice, garlic, adobe, lime juice, cilantro & a large pinch of salt to a large zip lock bag. Add the mushrooms & onion then mix. Marinate 20 minutes or in the fridge overnight.
Preheat your grill or pan to high. Remove the mushrooms & onion from the marinade & sear for 5 minutes. Flip & cook for another 5 minutes or until lightly charred on both sides.
Assembled warmed tacos with mushrooms & onions then top with lettuce (I used arugula) & cheese.
Enjoy!
