Mushroom And Charred Corn Tacos With Guacamole Recipe

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.

No additional tips available.

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

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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.

Mushroom And Charred Corn Tacos With Guacamole

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