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.