Print
Mushroom Tacos, Creamy Jalapeño Sauce & Homemade Corn Tortillas
Mushroom tacos topped with creamy jalapeño-cucumber sauce that is lip-smacking delicious!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Calories 265 kcal
Ingredients
Homemade Tortillas (or skip this step and buy store-bought)
- 2 cups masa flour
- 2 generous pinches of kosher salt
- 1.5 cups water + more if needed
Creamy Jalapeño Cucumber Sauce
- 1-2 jalapeños depending on how hot they are
- 1 cup cashews soaked overnight and drained (let's be real - soaked as long as you have time for)
- 3/4 cup water
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon finely minced shallot
- 1/2 teaspoon garlic powder
- 1/2 cup peeled and chopped cucumber
- 1/3 cup loosely chopped cilantro leaves and stems
- squeeze of lemon
- kosher salt and freshly ground black pepper to taste
Mushroom Tacos
- 4 portabello mushroom caps stems removed, sliced into 1" thick pieces (or just buy them pre-sliced!)
- 1 Tbs olive oil
- 1 Tbs soy sauce
- 1 Tbs balsamic vinegar
- chili powder
- sprinkle of kosher salt
Toppings
- 2 avocados sliced
- 1.5 cups shredded red cabbage
- handful of cilantro
- 2 jalapeños thinly sliced
Instructions
Creamy Jalapeño Cucumber Sauce
-
Roast the jalapeños until the outside is blackened and crisp. This can be done over a gas stove, in a dry cast iron pan, or under an oven broiler.
-
Remove from the heat and place in a plastic ziploc bag for 10 minutes until cooled enough to touch.
-
Peel off the skins - it will come off very easily and cleanly if you rub it off with a paper towel.
-
Discard the stem and seeds and place the jalapeño(s) in a blender with the cashews, water, vinegar, shallot, garlic, cucumber, lemon, salt and pepper.
-
Blend until smooth and creamy, adding a tablespoon more water if necessary. Be patient and get it really nice and smooth.
-
Add cilantro and blend until small cilantro pieces are incorporated throughout.
-
Taste and adjust seasonings, adding more salt, pepper or lemon to your liking.
-
Chill until ready to use.
Homemade Corn Tortillas
-
Following the instructions on the back of the masa flour package, add 2 cups flour, a couple pinches of salt and water to a large mixing bowl. *See TIPS at the bottom of this post.
-
Combine for about 2 minutes until a nice smooth round dough forms. Break the dough into small dough balls. The flour bag claims you'll get 19 balls. I never do - it's more like 14.
-
Heat a large flat reversible grill/griddle on medium-high to prepare to toast the tortillas. You want it to be hot!!
-
One at a time, place a small dough ball on the work surface and press it out until it's super thin.
-
Transfer it to your hot griddle. (no need to grease it) The first side takes about 20 seconds, then flip.
-
The second side takes about 45 seconds, then flip again.
-
The tortilla should be begin to start puffing up. If it doesn't lightly press the top of it with your fingertips to encourage it to start puffing - see TIPS. When it does, tap the air out gently with the back of a flat spatula - approx. 20 seconds. Flip to the other side again and tap out air - approx. 10 seconds.
-
You should see a tiny bit of browning, but not too much.
-
Repeat for each dough ball. Storing the finished tortillas in a bowl or pan covered with a clean kitchen towel to keep warm.
Mushrooms
-
Toss the sliced mushrooms with the oil, vinegar and soy sauce.
-
Heat the grill side of your pan (if you're lucky and have a reversible grill/griddle). Sear the mushrooms on each side for about 3 minutes. Sprinkle with salt and a few dashes of chili powder.
-
Assemble tacos with mushrooms, avocado, cabbage, cilantro, sliced jalapeños and a squeeze of lime juice. Drizzle with the creamy jalapeño cucumber sauce.
Notes
Adapted from a recipe found at LoveandLemons.com
Nutrition Facts
Mushroom Tacos, Creamy Jalapeño Sauce & Homemade Corn Tortillas
Amount Per Serving (1 g)
Calories 265
* Percent Daily Values are based on a 2000 calorie diet.