Smoky Portobello Mushroom Tacos
Ingredients
Mushroom filling
- 2 portobello mushrooms
- 1/2 red onion
- olive oil
- 1/2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon tamari
- 1/2 teaspoon garlic powder
- 3 teaspoons adobo sauce
Corn salsa
- 2 ears of corn
- 1/4 red onion
- 1/4 to 1/2 cup cilantro
- 1/2 jalapeño pepper
- 1 tablespoon lime juice
- 1/4 to 1/2 teaspoon red chili powder
- 1/2 teaspoon ground cumin
- salt to taste
Serving
- tortillas
Preparation
Thinly slice the portobello mushrooms and red onion for the filling.
Sauté the sliced mushrooms and onion in olive oil for a few minutes.
Add ground cumin, smoked paprika, tamari, garlic powder, and adobo sauce to the pan and cook until combined.
Prepare the corn by boiling or cooking it as preferred.
Chop the red onion, cilantro, and jalapeño for the salsa.
Toss the cooked corn with the chopped vegetables, lime juice, red chili powder, ground cumin, and salt to taste.
Serve the mushroom mixture and corn salsa together on tortillas.
Tips
You can substitute any type of mushrooms for portobello.
Adjust the salsa ingredients to your personal taste preferences.
The amount of corn can vary, so use what you have available.
