Hello everyone!
Today, I’m excited to share a recipe that’s bursting with bold flavors and a delightful twist – Smoky Chipotle Mushroom Tacos with Avocado Crema. If you’re looking for a meal that’s both satisfying and a bit different from the usual fare, then you are absolutely going to fall in love with these tacos.
When I think of tacos, my mind automatically wanders to the vibrant and lively atmosphere of street food markets where every bite is an explosion of taste. However, creating that same magic at home can sometimes be a bit challenging. That’s until I stumbled upon this combination of smoky chipotle mushrooms and creamy avocado. It’s the perfect harmony of spicy and smooth, with each ingredient perfectly complementing the others.
I’m a huge fan of mushrooms, and portobello mushrooms are the stars here. Their meaty texture makes them the perfect substitute for those who enjoy a vegetarian option without compromising on the depth of flavor. The chipotle paste brings in that smoky heat that makes every bite a true delight.
Tacos are incredibly versatile and can be enjoyed any time of day, whether for a quick lunch, a hearty dinner, or even a late-night indulgence. The best part? They’re super easy to put together, making them perfect for a mid-week meal or a casual get-together over the weekend.
Let’s talk a bit about the avocado crema – oh, this is a game changer! It’s creamy, tangy, and adds a lovely cool contrast to the warm, spicy mushrooms. Not to mention, it’s a cinch to whip up. Just blend a ripe avocado with some sour cream and lime juice, and you’re good to go.
To assemble these delightful tacos, it’s all about layering those flavors and making sure every bite is as delectable as the last. The crunchy red cabbage adds freshness, the diced red onion brings a bit of sharpness, and the crumbled feta ties everything together beautifully with its rich, tangy profile. Oh, and don’t forget the garnish of fresh cilantro and a squeeze of lime – it really brightens up the whole dish!
I had an absolute blast making these tacos, and I can’t wait for you to try them out. So slip on that apron, and let’s get cooking! Here’s how you can bring these smoky delights into your home.
Happy cooking!
Al
Ingredients
- 300g portobello mushrooms, sliced
- 1 tbsp olive oil
- 2 tsp chipotle paste
- 1 garlic clove, minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 small corn tortillas
- 1 ripe avocado
- 2 tbsp sour cream
- 1 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- 1/4 red onion, finely diced
- 1/2 cup shredded red cabbage
- 1/2 cup crumbled feta cheese
- 1 lime, cut into wedges
Method
- Heat the olive oil in a large pan over medium heat.
- Add the sliced mushrooms to the pan and sauté for about 5 minutes until they start to soften.
- Stir in the minced garlic, chipotle paste, smoked paprika, ground cumin, salt, and black pepper. Cook for an additional 3-4 minutes, until the mushrooms are fully cooked and well coated with the spices. Remove from heat and set aside.
- While the mushrooms are cooking, prepare the avocado crema by mashing the avocado in a small bowl. Stir in the sour cream and lime juice until smooth and creamy.
- Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until they are warm and pliable.
- Assemble the tacos by spreading a dollop of avocado crema onto each tortilla. Top with a generous spoonful of the chipotle mushrooms.
- Add a handful of shredded red cabbage, a sprinkle of diced red onion, and some crumbled feta cheese to each taco.
- Garnish with fresh cilantro and a squeeze of lime juice. Serve immediately and enjoy!
