Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
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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.

Tim Cebula
Recipe by Cooking Light May 2016

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Credit: Jennifer Causey Styling: Lydia Degaris Pursell

Recipe Summary test

hands-on:
30 mins
total:
30 mins
Yield:
Serves 6 (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

390 calories; fat 20.3g; saturated fat 3.6g; mono fat 10.5g; poly fat 2.1g; protein 10g; carbohydrates 49g; fiber 9g; cholesterol 14mg; iron 3mg; sodium 538mg; calcium 115mg; sugars 6g.
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