1 (10-count) package Old El Paso Small Flour Tortillas
1 large ripe avocado, peeled, pitted and sliced
½ cup chopped fresh cilantro leaves
½ cup crumbled cotija cheese
1 ½ cups whole-kernel corn
⅓ cup finely-diced red onion
¼ cup chopped fresh cilantro leaves
½ teaspoon ground cumin
½ teaspoon salt
1 jalapeno, seeded and finely-diced
juice of one lime (about 2 tablespoons)
Steps:
Heat oven to 400°F. Line a large baking pan with parchment paper.
Slice the portobello mushroom caps into long, thin strips. Place in a medium mixing bowl along with the olive oil, and gently toss until the mushrooms are evenly coated with the oil. Lay the mushroom strips out in an even layer on the prepared baking sheet, and sprinkle evenly with a few generous pinches of salt and pepper. Bake for 12 minutes, until the mushrooms are cooked through and soft. (If you would like them more firm, you can bake for less time.) Remove and set aside.
Rinse out the mixing bowl, then prepare the corn salsa in it as directed below. Set aside.
If you would like to toast your tortillas, heat a large saute pan over medium-high heat until hot. Then place a single tortilla flat in the pan and let it cook for 10-20 seconds per side, or until the tortilla begins to brown and bubble. Immediately transfer the tortilla to a separate plate, and repeat with the remaining tortillas.
To assemble the tacos, place 2-3 mushroom slices in the center of a tortilla, followed by 1-2 slices of avocado, a large spoonful of corn salsa, then sprinkle with fresh cilantro and cheese. Serve immediately.
Toss all ingredients together until combined. Use immediately.
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