These tacos are so easy and delicious! You'll find yourself having a Taco Tuesday every night!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Main Dish
Cuisine: Tex-Mex or Cali-mex
Servings: 12
Author: BeetEater
Ingredients
12corn or flour tortillas
BARBECUED MAITAKE MUSHROOMS
1/2poundmaitake mushroomif you don't have access to maitake, you can use cremini or shiitake
4-6tbspof barbecue sauce
1large onionsto caramelize
up to 1 cup of vegetable broth or beer
up to 1 cup water
LIME CREMA
1/2cupcashews
1lime
1tbsprice vinegar or white vinegar
1/8tspsalt
1tspnutritional yeast
SALSA
1can diced tomatoeswith juice
1large onion
3clovesgarlic
1lime
1tspcumin
5-6pickled jalapeño slicesor a fresh hot pepper, if you have one
1tspsalt
1/8tspblack pepper
1large handful of cilantrooptional
CORN AND BEAN SALAD
1 15ozcan of sweet corndrained
1 15ozcan of black beansdrained and rinsed
1/2tspcumin
1/2tspsalt
1/8tspblack pepper
1 4ozcan of minced green chiles with juiceor 4-5 minced pickled jalapeños
FIXINS
1Sliced avocado
1cupShredded lettuce
Instructions
Soak the cashews: In a pint size mason jar, soak 1/2 cup cashews, covered, in boiled water.
Caramelize the Onions: Thinly slice one onion. Set aside about 1/4 of the slices to use as toppings later. Caramelize the remaining 3/4 in a non-stick pan over medium heat with about 2 tbsp of water, covered. Every 2-3 minutes, stir the onions, and add more water or broth as needed to deglaze the pan, then cover again. Do this for about 15 minutes. I like to alternate deglazing with water and broth.
Wash and drain the lettuce - set aside to dry.
Make the Salsa: In a blender or food processor add one coarsely chopped onion, garlic, salt, pepper, cumin and jalepeños. Pulse until the onion, garlic and peppers are well minced, then add 1 can of diced tomatos with their juice. Pulse to just combine (don't over-blend!) Add cilantro at very end and pulse one more time to mix it in. Taste and adjust salsa for seasonings.
Make the Corn and Bean Salad: In a medium bowl or quart-sized mason jar, add chiles or 5-6 diced jalapeño slices, 1 can sweet corn, 1 can of black beans, cumin, and salt and pepper to taste. Mix.
Make the Lime Crema: Drain the soaked cashews, and leave them in the jar. Add the The juice of 1 lime, 1 tbsp vinegar, 1/8 tsp salt, 1 tsp nutritional yeast, and 1/4 cup of water. Puree with an immersion blender until smooth. It's ok if you need to add a few more splashes of water to get the blender to puree the cashews. Crema can be a bit thinner than sour cream.
Make the Barbecue Musrooms: If using Maitake, wash well and pull the florets apart with your fingers. If using shitake or cremini, slice into long slices. When the onions are nicely caramelized, add the mushrooms to the same skillet with a tbsp of water and cover. Allow them to steam and release their juices for 5 minutes. Remove the lid and then increase the heat to medium high, cooking off any liquid that has come out of the mushrooms. Deglaze with a tablespoon of vegetable broth and sear for 5 minutes. Reduce heat to low, Add 4-6 tablespoons of barbecue sauce and mix until well coated. Transfer to a serving bowl or jar.
Slice the avocados.
Assemble: Serve warm tortillas along with onions, avocados, lettuce, salsa, salad, crema and shredded barbecue fo buffet-style or at the table. Makes about 12 tacos.