Seared Mushroom Tacos with Chipotle, Onion and Coriander
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Deeply browned mushrooms tossed with smoky chipotle, onion and coriander, served in warm corn tortillas for a meat-free taco night.
Always check the labels of the products you use.
Method
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Equipment
- large heavy frying pan (30 cm), preferably cast iron
- tongs or spatula
- plate
- second frying pan or the same pan wiped out
- clean tea towel
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 321 kcal |
| Protein | 9.1 g |
| Carbohydrate | 47.7 g |
| of which sugars | 5.8 g |
| of which free sugars | 0.1 g |
| Fat | 12.7 g |
| of which saturates | 1.2 g |
| Fibre | 7.1 g |
| Salt | 1.31 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Mushrooms
- 600 g chestnut (cremini) mushrooms, sliced 1 cm thick
- 3 tbsp neutral oil
- 1 medium onion, thinly sliced about 150 g
- 2 garlic cloves, finely chopped
- 1 chipotle chilli in adobo, finely chopped (check the label: distilled vinegar only) about 15 g
- ¼ tsp ground cumin
- 4.5 g fine sea salt or table salt about ¾ tsp
- ¼ tsp ground black pepper
- 15 g coriander, chopped
To serve
- 12 small corn tortillas (15 cm) about 312 g
- ½ small white onion, finely chopped
- 1 lime, cut into wedges
- 1
Sear the Mushrooms. High heat is what gives mushrooms colour, so heat 1 tbsp oil in the large frying pan until shimmering, then add half the mushrooms in a single layer. Leave them undisturbed for 3-4 minutes until deeply browned underneath, then toss and cook for a further 2-3 minutes until browned all over and any released liquid has cooked away. Tip onto a plate and repeat with another 1 tbsp oil and the rest of the mushrooms, since crowding the pan would trap steam and stop them browning.
- 2
Cook the Onion. Lower the heat to medium, add the final 1 tbsp oil and the sliced onion, and cook for about 5 minutes, stirring now and then, until soft and golden. Stir in the garlic, chipotle and cumin and cook for 1 minute until fragrant. A gentler heat lets the onion soften and sweeten without catching, while a brief minute with the spices wakes up their aromatic oils.
- 3
Combine and Finish. Once the onion is ready, return the browned mushrooms to the pan, add the salt and pepper, and toss for 1 minute until hot and glossy throughout. Stir through the chopped coriander right at the end, so it keeps its colour and fresh flavour instead of wilting in the heat.
- 4
Warm the Tortillas. Set an ungreased frying pan over medium-high heat, then, taking the tortillas one or two at a time, toast each side for 20-30 seconds until they're pliable, soft and marked with light speckles, ready for the chipotle mushroom filling. Wrap them in a folded clean tea towel as they come off the heat so trapped steam keeps them soft.
- 5
Fill and Serve. Divide the mushroom mixture among the warm tortillas and scatter with the finely chopped white onion. Serve at once with lime wedges on the side for squeezing over.
Storage
Cool quickly and refrigerate within 1 hour; use within 3 days. Reheat once until piping hot throughout (74°C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
