Vegetarian Chipotle Mushroom Tacos Recipe | DFM

Chipotle Mushroom Tacos

PREP TIME

20 min.

COOK TIME

12 min.

Serving Size

4-6 servings

These vegetarian tacos are delicious, nutritious, and fun to make. Jazz them up with some mexi-slaw to make taco night even better!

Ingredients

MEXI-SLAW

  • 1/4 cup (60 mL) lime juice
  • 1/3 cup (75 mL) canola oil
  • 1 Tbsp (15 mL) honey
  • 1 tsp (5 mL) minced, deseeded canned chipotle peppers in adobo sauce (optional)
  • 1 Tbsp (15 mL) minced cilantro
  • salt and pepper, to taste
  • 1/2 cup (125 mL) sliced green onion
  • 2 cups (500 mL) shredded cabbage or coleslaw mix

 

TACOS

  • 1 Tbsp (15 mL) butter
  • 1 medium onion, sliced
  • 2 cups (500 mL) sliced mushrooms
  • 2 Tbsp (30 mL) chili powder
  • 1 Tbsp (15 mL) minced, deseeded canned chipotle peppers in adobo sauce
  • 1 1/2 tsp (7 mL) dried oregano
  • 1/4 tsp (1 mL) salt
  • 1 1/2 Tbsp (20 mL) cornstarch
  • 1 cup (250 mL) milk
  • 12 medium, soft taco shells, warmed
  • 1/2 cup (125 mL) shredded Queso Blanco cheese
  • hot sauce (optional)

Directions

1. In a bowl, combine lime juice, oil, honey, chipotle pepper, cilantro, and salt and pepper.  Add green onion to shredded cabbage. Pour dressing over cabbage and toss, and then set aside.
2. In a large frying pan, melt butter over medium-high heat; sauté onion and mushrooms for 3-5 minutes, or until softened and starting to brown. Add chili powder, chipotle pepper, oregano, and salt; stir to combine.
3. Whisk cornstarch into the milk until smooth; gradually stir into the mushroom mixture. Simmer, stirring, for 3 minutes or until bubbling and thickened.
4. Spoon chipotle mushroom filling into centre of the taco shell; top with mexi-slaw, Queso Blanco cheese, and hot sauce. Fold the taco in half to enclose the filling.

 

Recipe adapted from Dairy Farmers of Canada, www.dairygoodness.ca.

Tips

  • Leftover Chipotle Peppers in adobo sauce can be frozen and thawed for use in future recipes.
  • Line a clean ice cube tray with plastic wrap.  Deseed leftover peppers.
  • Place one pepper and some sauce in each cube.
  • Cover and freeze overnight.
  • Remove plastic wrap and frozen peppers from the tray and place them in an air-tight container or resealable bag.
  • Return to freezer for future use.

 

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