Soft Tacos With Mushrooms, Onion, and Chipotle Chile
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra virgin olive oil
- 1small onion, thinly sliced
- 1pound cremini, white button, or oyster mushrooms, cleaned, stems trimmed, and sliced
- Salt to taste
- 1 to 2garlic cloves, to taste, minced
- 1canned chipotle chile in adobo, seeded and chopped (more to taste)
- 2tablespoons minced cilantro or flat-leaf parsley
- 8corn tortillas
- 2 to 3ounces queso fresco or ranchero, or feta, crumbled
- Fresh or bottled salsa if desired
Nutritional analysis per serving (6 servings)
155 calories; 6 grams fat; 2 grams saturated fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 6 grams protein; 343 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large nonstick skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add the mushrooms and turn the heat up to medium-high. Cook, stirring, until the mushrooms soften and begin to sweat. Turn the heat back to medium and add ½ teaspoon salt, the garlic and the chipotle. Continue to cook until the mushroom liquid has evaporated from the pan, 5 to 10 minutes. Stir in the cilantro or parsley, taste and adjust seasonings.
- Step 2
Heat the tortillas, 2 or 3 at a time, in a dry skillet over medium-high heat, or in a microwave. Top each one with a spoonful of mushrooms, and a sprinkling of cheese. Fold the filled tortillas in half, and serve, passing the salsa separately in a bowl.
Private Notes
Comments
Loved the flavors in this dish and will definitely make it again. The seared mushrooms mixed with smoky chilis were delicious. Was about to chide the author for calling for too much chili until I re-read the recipe (after the fact). It calls for "1 canned chipotle chili" not "1 can chipotle chili." Haha - my bad. Next time, I will use half the can. The cheese and cilantro cools the flavors nicely. We added guacamole. So good!
Delicious! Smokey and spicy and a hearty weekday dish for this vegetarian household. I pushed the onions aside to let the mushrooms in the pan sear like Sam Sifton always recommends. I followed the suggestions and added more peppers, 3 unseeded, and a good amount of sauce. The heat was just right since we like spice. For toppings we used goat cheese and added arugula, avocado, and a verde salsa. Definitely a hit!
Absolutely loved this....only change was using more chipotle....4 - chopped but not seeded and a good dollop of the Adobe sauce.
Enjoyed these tacos very much. I used baby bellas, made half the recipe (without salsa -- didn't have any and didn't have the ingredients either), and ended up with three tacos, all of which I devoured. Great combination of flavors
Added more adobo. Quite spicy. Ate with a cucumber and tomato salsa
This is absolutely delicious! We use carb balance flour tortillas (warmed), and top the mushroom mixture with some crumbled feta cheese and arugula. So good and under 300 calories per taco! Sliced avocado would also be good. This recipe is going in the dinner rotation!
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