Attention! Calling all fans of Taco Tuesday, or tacos any day of the week for that matter. A taco a day keeps the doctor away (disclaimer: this hasn’t been evaluated by any medical authorities but just go with it). These Chipotle Portabello Street Tacos will change your life – or at least your dining experience.
Oh, and to the Meatless Monday crew… we got you! How’s that for two birds with one stone?
Lastly, for the Unapolagetic Carnivores out there (we love meat, too!), trust us, you won’t even realize this is a meatless option. Give it a go and let us know what you think.
Now, off the soapbox and onto business. This is another simple recipe with loads of flavor. The smokiness and spice of the chipotles blends with the “meatiness” of the mushrooms that are eager to soak up their flavor. If you choose to make the recipe as is we highly recommend making the salsa (mangoes optional) the crema, and the pickled onions ahead of time – even the night before as the flavor comes together better the longer the ingredients get to know each other. Plus, it’ll reduce the amount of dishes that need to be washed. You’re welcome =)
Preparation
We’ll focus the preparation portion of the program on the taco base since you took our advice and made those other items in advance *wink*.
Gently clean the mushrooms with a wet paper towel or very softly rinse them and pat dry. Slice lengthwise, place into a mixing bowl, and dump a can of chipotle peppers with adobo sauce into the bowl. Yes, all of it. Gently toss the mixture so the mushrooms are well coated. Set aside for at least a half hour in the fridge or on the counter.
Reminder…
Now is an excellent time to focus on the salsa (mangoes optional) the crema, and the pickled onions if preparing everything at once.
Preheat the oven and line a sheet pan with the mushroom and pepper medley. We recommend lining with foil and a quick hit of cooking spray (because, dishes!).
Cook for 15 minutes, remove from the oven and flip. Place back into the oven for another 8 – 10 minutes. During this time – depending on your multitasking skills – you can start beans and street corn. TIP: It may pay dividends to start at least one of these items while the oven preheats.
Quick Frying the Tortillas
In a separate pan, heat the oil. Here is a helpful link to guide you on oil temperature if you are unfamiliar. When the oil is hot, place a corn tortilla in the pan and cook for 15 – 30 seconds on each side. Place on a plate lined with paper towels and cook each of the remaining tortillas in the same manner. Tortillas should still be soft and pliable, while taking on a darker hue.
The Finale
Remove the mushrooms from the oven. No worries if some of the adobo sauce chars. The mushrooms should be cooked, but not dried out or burnt. Keep an eye on them during the cooking process because if they are sliced too thin they will cook faster.
Now, to the fun part of the program – taco assembly. First, take a deep breath. That was a lot.
Mix and match the ingredients as you wish. Our preference is a nice base of mushrooms followed by shredded cabbage, a little black beans, and a small amount of crema. We top it off with a helping of pickled red onions, cotija cheese, and fresh cilantro.
We pack in a side of black beans, street corn, and salsa. Be sure to clear a 6 foot radius between eaters as these Chipotle Portabello Street Tacos have been known to cause extreme excitement resulting in involuntary happy dances. Enjoy!
Equipment: Chipotle Portabello Street Tacos
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If you want to make all the things… and we recommend all the things… you will need a few trusty kitchen essentials to get the job done. A skillet, a sheet pan lined with parchment paper, a sauce pan, and a food processor. Basically, items we think everyone should have handy anyway. If you’re in the market, take a look at these items (affiliate links):
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Chipotle Portabello Street Tacos
Ingredients
- 12 oz. Portabella Mushrooms, sliced Large, sliced lengthwise
- 6 Corn Tortillas Street Taco Size
- ½ cup Canola Oil
- 12 oz. Chipotle Peppers, in adobo sauce 1 can. Save adobo sauce.
- 1 cup Green Cabbage, thinly sliced or shredded
- 1 tbsp. Cheater Black Beans https://flavorbible.com/2020/03/31/cheater-black-beans/
- 1 tsp. Pickled Red Onions https://flavorbible.com/2020/02/12/pickled-red-onions/
- 1 tsp. Avocado Crema https://flavorbible.com/2020/03/31/cilantro-lime-avocado-crema/
- 1 tsp. Mango Habanero Salsa https://flavorbible.com/2020/03/09/mango-habanero-salsa/ (can omit mangoes if desired)
- 2 oz. Cotija Cheese, crumbled
- ½ tsp. Cilantro, fresh
Instructions
- If mushrooms are whole, slice lengthwise. Otherwise, skip this step if pre-sliced.
- In a mixing bowl, toss mushrooms with chipotle peppers and adobo sauce. Set aside on counter or in refrigerator.
- If desired, make salsa, pickled red onions, and avocado crema (see links in copy). Place pickled red onions in refrigerator.
- Also, if desired begin preparing refried beans, black beans (see link in copy).
- Preheat oven to 425°F. Place mushrooms on a sheet pan (TIP: line with foil and give a light spray of cooking spray for easy cleanup) and roast for 15 minutes. Flip the mushrooms and roast for another 8 to 10 minutes.
- While the mushrooms are cooking heat oil in a frying pan. When oil is hot, place a tortilla in the pan and cook for 15 – 30 seconds on each side. Place on a plate lined with paper towels and cook each of the remaining tortillas in the same manner. Tortillas should still be soft and pliable, while taking on a darker hue.
- Remove mushrooms from the oven and assemble tacos.
- For these we topped with the remaining ingredients in the recipe. Great served with pan roasted street corn. We also served this with a side of black beans, salsa, and additional avocado crema. Refried beans work well too… own it!
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