Mushroom And Charred Corn Tacos With Guacamole

Name: Mushroom And Charred Corn Tacos With Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ripe peeled avocados; 1/4 cup chopped fresh cilantro; 3 tablespoons finely chopped red onion; 1 1/2 tablespoons fresh lime juice; 1 teaspoon kosher salt, divided; 1/4 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; 6 tablespoons crumbled Cotija or feta cheese; Fresh cilantro leaves (optional)

Servings: persons

2 ripe peeled avocados
1/4 cup chopped fresh cilantro
3 tablespoons finely chopped red onion
1 1/2 tablespoons fresh lime juice
1 teaspoon kosher salt, divided
1/4 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
6 tablespoons crumbled Cotija or feta cheese
Fresh cilantro leaves (optional)

1
Place avocados in a medium bowl; mash until smooth. Stir in chopped cilantro, onion, juice, and 1/4 teaspoon salt; set aside.
2
Combine crema and adobo in a small bowl, stirring until well blended; set aside.
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.
4
Wipe pan clean with paper towels; return to medium-high heat. Add oil to pan; swirl to coat. Add poblano; saute 4 minutes or until tender. Add mushrooms and garlic; saute 2 minutes. Stir in remaining 3/4 teaspoon salt; saute mushroom mixture 4 minutes or until most of liquid evaporates. Add mushroom mixture to corn; stir to combine.
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.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 ripe peeled avocados, 1/4 cup chopped fresh cilantro, 3 tablespoons finely chopped red onion, 1 1/2 tablespoons fresh lime juice, and more.

Yes, Mushroom And Charred Corn Tacos With Guacamole falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!