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Vegetarian Street Tacos
Ingredients
- 1 ripe peeled avocado
- 1/4 cup chopped fresh cilantro
- 1/2 cup mexican cream (crema), greek yogurt or sour cream
- 3 tablespoon finely chopped red onion
- 1/2 cup red cabbage, shredded
- 1 lime
- 1 teaspoon honey
- 1 tablespoon adobo sauce (from canned chipotle chiles)
- 1 ear of corn
- 2 tablespoons olive oil
- 1 cup sliced portabella mushrooms
- 1 cup black beans
- 1 package small “street” style corn tortillas
- 6 tablespoons crumbled Cotija or feta cheese
- Fresh cilantro, chopped
Instructions
- Place avocados in a blender; add crema, chopped cilantro, lime juice from 1/2 lime, salt and pepper, to taste, blend until smooth and creamy, set aside.
- Combine red onion, shredded cabbage, lime juice from 1/2 lime, and honey, salt and pepper, to taste. Toss together and set aside.
- Char corn on open flame of the stovetop, turning with tongs. Cool and cut off the cob, set aside.
- Heat heavy pan to medium-high heat. Add oil to pan; swirl to coat. Add mushrooms; sauté 5 minutes, or until most of liquid evaporates. Add in corn and black beans; sauté 4 minutes or until tender. Stir in adobo sauce, and salt and pepper to taste.
- Place warm tortilla on plate. Spread 1 1/2 tablespoons avocado mixture in center of each tortilla. Top with slaw, 1/4 cup mushroom mixture, 1 1/2 teaspoons cheese and cilantro leaves, if desired.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/