My family is a bunch of diehard taco lovers. Soft shell or hard shell, it doesn’t matter, but they are definitely “taco purists”. I’m talking ground beef, lettuce, cheese, sour cream, salsa and maybe jalapeños, if they are feeling adventurous. That’s it. No fancy-schmancy tacos for this group. So when I found this recipe for a meatless taco, I knew they’d have to be good to convince this crew. Turns out I didn’t need to worry. These Mushroom, Corn and Poblano Soft Tacos with Avocado Cream are every bit as hearty and flavorful as classic meat tacos.
You’ll find all the flavors of a regularly seasoned taco here – cumin, oregano, chili powder, garlic and onion – with a few surprises. A mild heat comes from the poblano pepper and bit of hot sauce, while the fresh lime juice and cilantro keep the taste bright. I like to top these tacos with a dollop of cooling avocado cream, but feel free to keep your avocado and/or sour cream separate and garnish with whatever makes you happy.
If you’re still considering hopping on the Meatless Monday train, give these Mushroom, Corn and Poblano Soft Tacos with Avocado Cream a try. They are similar enough in flavor to classic tacos – sans meat – to give even “taco purists” reason to branch out and try something new. You can’t ask for more than that.
Mushroom, Corn and Poblano Soft Tacos with Avocado Cream
1 large poblano pepper, seeded and chopped (about ½ cup)
1½ cups fresh or frozen corn
1 (14.5-ounce) can black beans, rinsed and drained
½ cup salsa
2 tablespoons fresh lime juice, divided
1 teaspoon hot sauce (or more, depending on your preference)
10 taco-sized corn or flour tortillas
1 ripe avocado, peeled, pitted and diced
½ cup sour cream
Chopped fresh cilantro, for garnish
Heat 1 tablespoon oil in a large skillet over medium heat. Add mushrooms to the pan and cook for 5 minutes, stirring occasionally. Add remaining tablespoon of oil to the pan. Stir in onions, oregano, garlic, chili powder, cumin and poblano pepper and cook for another 5 minutes, stirring occasionally. Add corn and beans to the skillet and cook for 5 minutes, stirring occasionally. Remove pan from heat and stir in salsa, 1 tablespoon lime juice and hot sauce. Season to taste with salt.
Place avocado, sour cream and remaining lime juice in a blender and blend until smooth. If avocado cream is too thick, add additional lime juice to reach desired consistency. Season to taste with salt.
Warm tortillas according to package directions. Spoon mushroom mixture into tortillas, garnish with avocado cream and chopped cilantro. Serve.