Chipotle Mushroom Tacos

Taco night goes vegetarian! Finely chopped mushrooms and pistachios are simmered with smoky Mexican spices for a totally vegetarian taco filling even meat eaters will love.

Alejandra Ramos

Chipotle Mushroom Tacos

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    2 pints cremini button mushrooms (aka "baby bello") 1 Tbs smoked Spanish paprika
    2 Tbs butter Kosher salt and black pepper
    1 Tbs extra virgin olive oil Soft corn tortillas
    1 small yellow onion, diced Greek-style yogurt
    1 cup raw pistachios, shelled Fresh cilantro, minced
    1 chipotle pepper in adobo sauce, minced Cotija cheese
    1 Tbs adobo sauce


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    • 1

      Using a knife or food processor, finely chop the mushrooms. Set aside.

    • 2

      Heat the butter and olive oil in a medium skillet over medium heat. Add the diced onions and sauté until soft, about 2-3 minutes. Add the pistachios, mushrooms, and chipotle pepper, and let cook 3-5 minutes or until the mushrooms cook down and are tender. Add the adobo sauce and Spanish paprika. (If necessary, add a bit more water to create a sauce.) Season to taste with kosher salt and black pepper.

    • 3

      To assemble, heat the warm tortillas on a skillet. Top with yogurt and the mushroom filling. Sprinkle on minced cilantro and cotija cheese. Serve immediately.

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