MUSHROOM TACOS WITH CHARRED-CORN SALSA
Whether it's Meatless Monday or Taco Tuesday, these hearty portobello tacos are wonderfully uncomplicated to make and absolutely delicious to eat. Ready in just over 30 minutes, this smoky dinner can be vegan too-just skip the sour cream.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Heat grill to medium-high. In a small bowl, whisk together 5 tablespoons oil, 1 tablespoon lime juice, and 2 teaspoons chipotle sauce; brush mixture onto both sides of mushrooms. Season generously with salt. In a large bowl, stir together lime zest, remaining 1 tablespoon lime juice, and onion; season with salt and pepper. In another small bowl, combine remaining 2 teaspoons chipotle sauce, sour cream, and 1 tablespoon water; season with salt.
- Grill mushrooms, flipping once, until charred in places, 3 to 4 minutes a side; transfer to a plate. Grill corn, turning occasionally, until charred, 6 minutes. Cut kernels off cobs; stir into onion mixture with remaining 1 tablespoon oil. Season with salt and pepper. Grill tortillas, flipping once, 30 seconds. Top tortillas with sourcream mixture, mushrooms, corn salsa, and cilantro; serve.
MUSHROOM, RAJAS, AND CORN TACO WITH QUESO FRESCO
Provided by Deborah Schneider
Categories Cheese Mushroom Onion Roast Vegetarian Cinco de Mayo Dinner Corn Tortillas Chile Pepper Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 large tacos
Number Of Ingredients 15
Steps:
- 1. Roast the chiles as for rajas (see note) and cut them into 1/2-inch dice.
- 2. Heat a heavy pan (preferably cast iron) over medium-high heat until very hot.
- 3. In a bowl, toss the corn with 1 teaspoon of the olive oil and a sprinkling of salt. Spread the corn in the hot pan and let it blacken slightly, without stirring, for 30 seconds. Have a lid ready in case the kernels begin to pop. Remove the roasted corn from the pan.
- 4. In the same pan, heat 2 teaspoons of the olive oil. Add the onion and diced chiles and cook, stirring often, until the onion is soft and beginning to brown. Season lightly with salt and remove from the pan.
- 5. Reduce the heat and add the remaining olive oil. Add the garlic and mushrooms. Cook, stirring often, until the mushrooms are cooked through, 2 to 3 minutes. Return the corn and chiles to the pan and stir to reheat.
- 6. Turn off the heat and stir in the epazote, if using, black pepper, and queso fresco.
- 7. To assemble the tacos, spoon some vegetables onto a tortilla. Top with a generous tablespoon of salsa and sprinkle about 1 teaspoon of cotixa cheese over all. Top with a cilantro sprig.
FIERY FISH TACOS WITH CRUNCHY CORN SALSA
Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!
Provided by LouiseCol
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat grill for high heat.
- In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
- In a small bowl, combine cayenne pepper, ground black pepper, and salt.
- Brush each fillet with olive oil, and sprinkle with spices to taste.
- Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 40.3 g, Cholesterol 43.2 mg, Fat 9.6 g, Fiber 7.5 g, Protein 28.7 g, SaturatedFat 2 g, Sodium 2415.7 mg, Sugar 4.1 g
PULLED MUSHROOM TACOS WITH SALSA GUILLE
This recipe lets mushrooms shine, turning them crispy and meaty-almost like carnitas-topped with a creamy, savory peanut butter and serrano salsa.
Provided by Andrea Aliseda
Categories Dinner Taco Mushroom Garlic Lime Paprika Tortillas Onion Avocado Radish Cilantro Vegetarian Vegan Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Mushrooms:
- Shred mushrooms by pinching edge of caps and pulling apart all the way to the stem, like pulling string cheese. (Shreds needn't be uniform; the thinner strips will get crispier while the thicker ones will remain more meaty.)
- Pour oil into a cold medium Dutch oven or other heavy pot; add garlic and bay leaves. Set over high heat and cook until garlic is golden, about 5 minutes. Remove garlic and bay leaves with a slotted spoon; discard. Reduce heat to medium-high.
- Working in batches, fry mushrooms in garlic oil, tossing once or twice, until thinner pieces are browned and crisp but thicker pieces are still tender and meaty, 6-8 minutes. (Reduce heat if mushrooms are crisping too quickly.) Using a slotted spoon, transfer mushrooms to a wire rack or paper-towel-lined baking sheet and let drain.
- Transfer mushrooms to a medium bowl, add lime zest and paprika, and season with salt. Toss to evenly coat. Taste and season with more salt if needed.
- Tacos:
- Heat a comal or large skillet over medium. Working in batches, toast tortillas until they begin to inflate, about 2 minutes then turn over and cook on other side until lightly charred in spots, about 2 minutes. Wrap tortillas in a kitchen towel to keep warm until ready to serve.
- To assemble tacos, spoon mushroom filling down center of a tortilla. Top with a blanket of salsa, then scatter onion, avocado, radishes, and cilantro over. Finish with a generous squeeze of lime.
MUSHROOM TACOS
Quick, easy vegetarian tacos. I tried to give them a hearty taste with no meat so you can still add salsa, guacamole, and sour cream if you like.
Provided by Martin
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 27m
Yield 3
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Pour in olive oil. Add mushrooms and garlic; saute until fragrant, 1 to 2 minutes. Stir in zucchini, sun-dried tomatoes, Worcestershire sauce, onion powder, salt, and pepper; cook until flavors combine, 4 to 5 minutes.
- Preheat a griddle over medium-high heat. Cook corn tortillas until lightly toasted, about 1 minute per side. Spoon mushroom mixture over tortillas.
Nutrition Facts : Calories 243.5 calories, Carbohydrate 33.2 g, Fat 11 g, Fiber 5.6 g, Protein 7 g, SaturatedFat 1.6 g, Sodium 938.3 mg, Sugar 5.2 g
FLANK STEAK TACOS WITH CHARRED CORN SALSA
Make and share this Flank Steak Tacos With Charred Corn Salsa recipe from Food.com.
Provided by gailanng
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack and heat oven to 500°F Meanwhile, combine cumin, 3/4 teaspoon salt and 1/2 teaspoon pepper in bowl. Cut steak lengthwise with grain into 2 equal pieces, then cut each piece in half crosswise to create four equal pieces. Season steaks with spice mixture and let sit at room temperature.
- When oven reaches 500 F, pat steaks dry with paper towels. Using potholders, remove skillet from oven and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Cook steaks, without moving, until lightly browned on first side, about 2 minutes. Flip steaks and continue to cook until lightly browned on second side, about 2 minutes.
- Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 120 F to 125 F (for medium-rare), 4 to 8 minutes. Transfer steaks to carving board, tent loosely with aluminum foil and let rest while making salsa.
- Add corn to now-empty skillet and cook over medium heat, without stirring, until lightly charred, about 4 minutes. Stir corn and continue to cook until tender, about 1 minute; transfer to medium bowl. Stir in onion, jalapeno, lime juice, cilantro, 1/4 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper to taste. Slice steak thin against grain and serve with tortillas and corn salsa.
SHRIMP TACOS WITH WARM CORN SALSA
I found this recipe in the January 2010 Redbook magazine. I have made this recipe before and my family loves it. It has just the right amount of kick and it is very light too. Even my 1 year old daughter enjoys eating these. Hope you enjoy!
Provided by anadabest
Categories Summer
Time 25m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 13
Steps:
- Salsa: Heat corn in a dry large nonstick skillet over high heat and cook, tossing corn frequently, 4 minutes or until lightly charred in spots. Add tomatoes and onions; cook 2 minutes. Transfer to medium bowl. Stir in cilantro and lime juice. Keep salsa warm.
- Tacos: Stack tortillas and warp in damp paper towels. Place in microwave.
- Heat oil, garlic, and cumin in a large nonstick skillet over medium heat. Add shrimp, salt, pepper and cook 3 to 4 minutes, tossing several times until shrimp are firm and cooked through; remove from heat and toss with lime juice.
- While shrimp cook, steam tortillas in microwave on high 1 to 2 minutes or until softened. Fill each tortilla with 6 or 7 shrimp and top with warm corn salsa and diced avocados.
- Note: If you have difficulty finding the can of fire roasted tomatoes, I have substituted that for a can of regular tomatoes and added seeded, diced jalapeños and a small can of chipotle peppers.
Nutrition Facts : Calories 312.5, Fat 11.7, SaturatedFat 1.7, Cholesterol 143.2, Sodium 675, Carbohydrate 34.5, Fiber 6.4, Sugar 3.5, Protein 20.3
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