Chipotle Mushroom and Cauliflower Tacos
By Jessica RudolphPublished on August 23, 2022
Time
1 hour
Yield
Serves 4
Ingredients
1¼ pounds cremini mushrooms, trimmed and quartered1¼ pounds cauliflower florets, cut into 1-inch pieces¼ cup vegetable oil 2 teaspoons table salt, divided¼ cup minced canned chipotle chile in adobo sauce, divided½ red onion, sliced thin½ cup distilled white vinegar 2 tablespoons sugar ⅔ cup Mexican crema 3 cups thinly sliced red cabbage 12 (6-inch) corn tortillas, warmed
Before You Begin
Garnish with fresh cilantro leaves and serve with lime wedges, if desired.
Instructions
- Adjust oven rack to lowest position and heat oven to 500 degrees. Toss mushrooms, cauliflower, oil, and 1½ teaspoons salt together on rimmed baking sheet. Roast until liquid has mostly evaporated, 23 to 25 minutes. Stir 3 tablespoons chipotle into mushroom mixture and continue to roast until lightly browned, 3 to 5 minutes longer.
- Meanwhile, combine onion, vinegar, sugar, and remaining ½ teaspoon salt in large bowl. Microwave, covered, until hot, about 2 minutes. Combine crema and remaining 1 tablespoon chipotle in small bowl.
- Stir cabbage into onion mixture. Divide mushroom mixture, crema, and cabbage mixture evenly among tortillas. Serve.
Time
1 hourYield
Serves 4Ingredients
1¼ pounds cremini mushrooms, trimmed and quartered
1¼ pounds cauliflower florets, cut into 1-inch pieces
¼ cup vegetable oil
2 teaspoons table salt, divided
¼ cup minced canned chipotle chile in adobo sauce, divided
½ red onion, sliced thin
½ cup distilled white vinegar
2 tablespoons sugar
⅔ cup Mexican crema
3 cups thinly sliced red cabbage
12 (6-inch) corn tortillas, warmed
Ingredients
1¼ pounds cremini mushrooms, trimmed and quartered
1¼ pounds cauliflower florets, cut into 1-inch pieces
¼ cup vegetable oil
2 teaspoons table salt, divided
¼ cup minced canned chipotle chile in adobo sauce, divided
½ red onion, sliced thin
½ cup distilled white vinegar
2 tablespoons sugar
⅔ cup Mexican crema
3 cups thinly sliced red cabbage
12 (6-inch) corn tortillas, warmed
Ingredients
1¼ pounds cremini mushrooms, trimmed and quartered
1¼ pounds cauliflower florets, cut into 1-inch pieces
¼ cup vegetable oil
2 teaspoons table salt, divided
¼ cup minced canned chipotle chile in adobo sauce, divided
½ red onion, sliced thin
½ cup distilled white vinegar
2 tablespoons sugar
⅔ cup Mexican crema
3 cups thinly sliced red cabbage
12 (6-inch) corn tortillas, warmed
Why This Recipe Works
Meaty roasted mushrooms and creamy cauliflower make an unexpectedly delicious taco filling. Roasting the mushrooms and cauliflower in the oven created flavorful browning and varied textures; adding canned chipotle in adobo for the last few minutes added heat and depth to the vegetables. The microwave made quick work of pickling the red onion for the cabbage mixture.
Before You Begin
Garnish with fresh cilantro leaves and serve with lime wedges, if desired.
Instructions
- Adjust oven rack to lowest position and heat oven to 500 degrees. Toss mushrooms, cauliflower, oil, and 1½ teaspoons salt together on rimmed baking sheet. Roast until liquid has mostly evaporated, 23 to 25 minutes. Stir 3 tablespoons chipotle into mushroom mixture and continue to roast until lightly browned, 3 to 5 minutes longer.
- Meanwhile, combine onion, vinegar, sugar, and remaining ½ teaspoon salt in large bowl. Microwave, covered, until hot, about 2 minutes. Combine crema and remaining 1 tablespoon chipotle in small bowl.
- Stir cabbage into onion mixture. Divide mushroom mixture, crema, and cabbage mixture evenly among tortillas. Serve.
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