This vegetarian taco recipe uses smoked mushrooms and a creamy chipotle sauce on the side to deliver great summer flavors.
Our hunger for tacos is not limited to Tuesdays, and we are equally enthusiastic about wheat versus corn tortillas. Why? They cradle wonderful, fresh toppings like mushrooms smoked to perfection and seasoned a Creole blackening blend and fresh pico de gallo. Every bite is a little symphony. These tacos are perhaps an excuse to make one of the many margarita recipes on TABLE’s website.
How to Smoke Mushrooms
if you, like some of us, imagine a mushroom with a tiny cigarette or a new psychedelic technique when you hear the words “smoking mushrooms,” fear not. A smoker, a grill with a firebox, can give mushrooms the deeper and more complex texture you want for a meat substitute in a taco. If you don’t have a grill, you can also do this on your stovetop with wood chips or loose-leaf tea–who knew?
Smoked Mushroom Vegetarian Tacos With Creamy Chipotle Sauce Recipe
Vegetarian Taco Ingredients
- 2 pounds mushrooms
- 1 tablespoon olive oil
- 1 tablespoon Creole blackening blend
- 2 tablespoons butter
- 1 package homemade corn tortillas
- 1 1/2 cups homemade pico de gallo
- Lime for garnish
Creamy Chipotle Sauce Ingredients
- ½ cup Mayonnaise
- ½ cup Sour cream
- 3 tablespoon Chipotle peppers in adobo sauce
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon paprika powder
- 1 teaspoon sugar
- 2 teaspoon vinegar
Instructions
- To make the sauce, blend all the ingredients in a blender and refrigerate for at least 30 minutes.
- Toss mushrooms with the olive oil and creole seasoning. Smoke in a smoker for 1 hour at 200 degrees. Sauté in a skillet over high heat with the 2 tablespoons of butter. You want the edges to get browned and a little crispy.
- Assemble your tacos with the mushrooms, pico de gallo, chipotle sauce and lime wedges.
More Mexican-Inspired Recipe Ideas
- Spicy Mexican Street Corn
- Roasted Green Chile Polenta with Prosciutto and Mexican Asadero
- Vegan Mexican Chocolate Tart
Story by Emma Riva / Recipe by Anna Franklin / Photography by Laura Petrilla
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