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Gallery Mushroom Tacos with Charred-Corn Salsa Credit: Chris Simpson Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 6 tablespoons vegetable oil 1 teaspoon grated lime zest and 2 tablespoons fresh juice 4 teaspoons chipotle-in-adobo sauce 1 pound portobello mushrooms (3 to 4), cut into 1/2-inch planks Kosher salt and freshly ground pepper 1 cup finely chopped white onion (1/2 large) 1/2 cup sour cream 2 ears corn, shucked 8 corn tortillas Cilantro sprigs, for serving
Gallery Mushroom Tacos with Charred-Corn Salsa Credit: Chris Simpson
Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Gallery
Mushroom Tacos with Charred-Corn Salsa Credit: Chris Simpson
Mushroom Tacos with Charred-Corn Salsa
Credit: Chris Simpson
Mushroom Tacos with Charred-Corn Salsa
Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Recipe Summary
prep: 35 mins total: 35 mins
Servings: 4
prep: 35 mins
total: 35 mins
prep:
35 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 6 tablespoons vegetable oil 1 teaspoon grated lime zest and 2 tablespoons fresh juice 4 teaspoons chipotle-in-adobo sauce 1 pound portobello mushrooms (3 to 4), cut into 1/2-inch planks Kosher salt and freshly ground pepper 1 cup finely chopped white onion (1/2 large) 1/2 cup sour cream 2 ears corn, shucked 8 corn tortillas Cilantro sprigs, for serving
Directions
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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All Reviews for Mushroom Tacos with Charred-Corn Salsa
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mushroom Tacos with Charred-Corn Salsa
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
