Lunch: Mushroom and Charred Corn Tacos with Guacamole Recipe | MyRecipes

Recipe by Tim Cebula 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

This recipe includes fertility superfoods such as:

Avocados

Health and fertility benefits of Mushroom and Charred Corn Tacos with Guacamole Recipe | MyRecipes

Avocados are anti-inflammatory in nature, as they contain omega-3 fatty acids which have been proven to reduce inflammation within the body. Those seeking to sop up more oil-based nutrients will want eat avocado, as they help with their absorption. Vitamins A, D, E, and K all fall into this category, and with each also playing a role in reducing inflammation, ensuring that they get absorbed into your body efficiently will aid you in repairing the damage done by the excess insulin that flows through your veins.

Ingredients

2 ripe peeled avocados
1/4 cup chopped fresh cilantro
3 tablespoons finely chopped red onion
1 1/2 tablespoons fresh lime juice
1 teaspoon kosher salt, divided
1/4 cup Mexican crema
1 tablespoon adobo sauce (from canned chipotle chiles)
2 cups fresh yellow corn kernels (about 4 ears)
2 tablespoons olive oil
1 cup finely chopped stemmed and seeded fresh poblano chile (about 2 medium poblanos)
4 cups sliced mixed mushrooms (such as cremini, shiitake, and oyster; about 8 ounces)
4 garlic cloves, minced
12 Fresh Corn Tortillas or packaged corn tortillas, warmed
6 tablespoons crumbled Cotija or feta cheese
Fresh cilantro leaves (optional)

Instructions

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

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