Wild Mushroom Tacos with Corn Salsa and Chipotle Drizzle
Ingredients
- ½ pound mushrooms, such as cremini or shiitake
- 2 cloves garlic, minced
- 4 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon chili powder
- ½ teaspoon coriander
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- Feta cheese, crumbled
Directions
Preheat oven to 425°F. In a large bowl, toss mushrooms with all ingredients, except feta cheese, until well-coated. Place mushrooms on a baking sheet and bake for 10 minutes. Serve in a tortilla and top with feta cheese, corn salsa (see recipe below), and chipotle drizzle (see recipe below).
Corn Salsa Ingredients
- 10-ounce bag frozen corn, thawed
- 4 tablespoons red onion, diced
- 1 jalapeño, diced
- ¼ cup cilantro, chopped
- ¼ teaspoon cumin
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
- 1 tablespoon lime juice
- 1 teaspoon chipotle sauce
- Pepper to taste
Directions
Add all ingredients to a bowl and stir until well-combined.
Chipotle Drizzle Ingredients
- 1 ½ cups mayonnaise
- 5 tablespoons chipotle sauce
- 1 tablespoon lime juice
- 1 clove garlic, minced
- ½ tablespoon tamari
- 1 teaspoon smoked paprika
Directions
Whisk all ingredients together in a bowl. Set aside until ready to use.
