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Honey-Chipotle Mushroom Tacos
with Mexican street corn saute

Active: 40 Total: 40

Happy Cinco de Mayo! It seemed like an obvious night for sweet and spicy mushroom tacos with some traditional taco toppings. 

Cuisines

Ingredients

Metric
Servings:
4
Honey-Chipotle Mushroom Tacos:
  • Honey - 1 Tbsp
  • Adobo sauce - 2 tsp (from a can of chipotles in adobo)
  • Paprika - 1 tsp
  • Cumin, ground - 1/2 tsp
  • Salt - 1/2 tsp
  • Radishes - 6 , julienned
  • Mushrooms, any button - 12 oz , halved
  • Limes - 1 , wedges
  • Lettuce, romaine - 1 heart , chopped
  • Cilantro leaves - 1/4 cup
  • Avocados - 1 , sliced
  • Oil, cooking - 1 Tbsp
  • Tortillas, taco-sized corn or flour - 8
  • Cheese, cotija - 2 oz , crumbled (sub feta)
Mexican Street Corn Saute:
  • Corn kernels, frozen - 3 cups
  • Butter - 2 Tbsp
  • Chili powder - 1/2 tsp
  • Salt - 1/4 tsp
  • Cheese, cotija - 2 oz , crumbled (sub feta)
  • Lime juice - 2 tsp

Prep

  1. Make honey- adobo sauce - Combine together honey, adobo sauce, paprika, cumin, and salt (portion for tacos). (Can be done up to 5 days ahead)

  2. Radishes - Prep as directed. Soak in cool water if prepping ahead. (Can be done up to 2 days ahead)

  3. Mushrooms - Slice mushrooms in half. (Can be done 1 day ahead)

  4. Limes / Romaine / Cilantro / Avocados - Prep as directed.

  5. Corn - Defrost and drain.

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Make

  1. Heat a skillet with butter over medium heat. When butter is melted, add corn and let it sit in the butter for a couple minutes until browned on the bottom. Give corn a stir and add in chili powder and salt (portion for corn). Cook until corn is heated through, 2 to 3 minutes more.

  2. Transfer corn to a serving bowl. Top with crumbled cotija (portion for corn) and lime juice. Cover to keep warm.

  3. Return skillet to medium heat and add oil. When oil is shimmering, add mushrooms and saute until golden brown, 4 to 5 minutes. Pour honey-adobo sauce over top and saute everything together until mushrooms are coated, 2 to 3 minutes more.

  4. Squeeze a few of the lime wedges over the mushrooms.

  5. Heat tortillas according to package directions.

  6. Fill tortillas with romaine, avocados, mushrooms, cilantro, radishes, and cotija. Serve with corn and extra lime wedges on the side. Enjoy!


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