Photo: Jennifer Causey Styling: Lydia Degaris Pursell
Hands-on Time
30 Mins
Total Time
30 Mins
Serves 6 (serving size: 2 tacos)

This quick taco filling is perfect for weeknight dinners. Poblano chiles bring rich, earthy flavor but little to no heat. (Every once in a while you can get a hot one, though.) If you want to add a little spice, add some crushed red pepper when you sauté the mushrooms.

How to Make It

Step 1

Place avocados in a medium bowl; mash until smooth. Stir in chopped cilantro, onion, juice, and 1/4 teaspoon salt; set aside.

Step 2

Combine crema and adobo in a small bowl, stirring until well blended; set aside.

Step 3

Heat a large cast-iron skillet over high heat. Add corn to pan; cook 4 minutes or until corn is caramelized and lightly charred, stirring occasionally. Place corn in a large bowl.

Step 4

Wipe pan clean with paper towels; return to medium-high heat. Add oil to pan; swirl to coat. Add poblano; sauté 4 minutes or until tender. Add mushrooms and garlic; sauté 2 minutes. Stir in remaining 3/4 teaspoon salt; sauté mushroom mixture 4 minutes or until most of liquid evaporates. Add mushroom mixture to corn; stir to combine.

Step 5

Place 2 warm tortillas on each of 6 plates. Spread 1 1/2 tablespoons avocado mixture in a 4-inch circle in center of each tortilla. Top each with 1/4 cup mushroom mixture, 1 1/2 teaspoons crema mixture, and 1 1/2 teaspoons cheese. Top with cilantro leaves, if desired.

Ratings & Reviews

Lauren's Review

April 13, 2016
I thought these were excellent!  I'll always think tacos with meat are superior (hence the 4 instead of 5 star rating), but as far as veggie tacos go, these were some of the best I've ever made and were definitely I've made from CL.  The corn/mushroom mixture is surprisingly flavorful and adding a bit of guac, Cotija and crema really seals the deal.  I'd recommend this recipe.

Surprisingly Flavorful

June 21, 2016
I thought mushrooms would be a little bland as the mainstay in this taco but these are, simply put, delicious. Add a stemmed and seeded habanero or jalapeno for a little heat.