Crispy Chipotle Poblano Mushroom Tacos
Crispy Chipotle Poblano Mushroom Tacos. National Margarita day yesterday inspired a taco Tuesday. Crispy taco shells loaded with spicy mushrooms and poblano peppers in an adobo chipotle sauce. Super spicy inside, a cool down with a sprinkle of feta cheese and dollop of crema outside. Ok so maybe not a super cool down outside because the crema is a Chipotle Pepper and Lime sauce and the creamy guac is loaded with jalapeño. But it’s taco Tuesday and we’ve got to bring on the spicy, you know?!
Isn’t it such a sin that National Margarita day was not on Taco Tuesday?! Or even a Friday or Saturday would have been better than Monday. But at the very least, it inspired a Taco Tuesday night for us. And well you really can’t go wrong with tacos no matter what day of the week it is.
Lately, we’ve been super into the vegetarian tacos. Cauliflower, mushrooms, any suggestions for what’s next?! And super spicy veggie filling stuffed into a crispy shell. That is my kind of taco Tuesday. You guys all know how much I love my veggies. I am totally on a veggie kick all year long, so these veggie tacos have been hitting the spot for me.
Now let’s talk about the flavors in these tacos. Portobello and shiitake mushrooms marinated plenty of spicty cooking seasonings, cooked with poblano pepper and red onion in a chipotle adobo sauce. Then stuff all that goodness into corn tortillas and bake them in the oven to get that super crispy shell. Sprinkle them with plenty of feta cheese and serve alongside creamy guacamole and chipotle adobo crema. Just so so good. And if you guys like a spicy veggie taco, you NEED to try these !!
Ingredients
For the Tacos
4 tablespoons olive oil; divided
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
1/4 teaspoon dried oregano
salt and pepper
14 ounces mixed mushrooms; sliced (we used portobello and shiitake)
1/2 red onion; chopped
2 chopped chipotle peppers in adobo
1 poblano pepper; sliced
1 jalapeño pepper; sliced
6 - 8 corn tortilla
feta, scallions, and flaky sea salt for topping
For the Chipotle Adobo Crema
1 cup sour cream
2 chipotle peppers in adobo + 1 tablespoon adobo sauce
juice 1 lime
salt and pepper
For the Creamy Guacamole
1 avocado
2 tablespoons olive oil
juice 1 lime
1/2 jalapeño
salt and pepper
Directions
In a large bowl, mix 2 tablespoons of olive oil with the cumin, smoked paprika, chipotle chili powder, dried oregano, salt, and pepper. Add the mushrooms and toss to coat. Let marinate for 15 minutes.
In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the red onion and sauté until browned. Add the marinated mushrooms and poblano peppers. Cook undistributed for 3 minutes until caramelized on one side. Stir occasionally for 3 - 5 minutes. Add the jalapeño pepper. Continue to stir for another 3 minutes. Remove from heat.
Meanwhile char the tortillas on each side over an open flame. Remove to a parchment lined baking sheet. Spray the tortillas with olive oil spray on each side. Layer with the red onions, mushrooms, and peppers. Fold over the other half, pressing down to adhere. Transfer to 450 degree oven and bake for 10 minutes or until crispy.
Meanwhile make the sauces. For the Chipotle Adobo Crema combine all ingredients in a small bowl and stir to combine.For the Creamy Guacamole, add all ingredients to a food processor and pulse until smooth.
Serve tacos alongside sauces and topped with feta cheese, scallions, and flaky sea salt.
