Community recipe
Smoky Mushroom Tacos with Charred Corn and Avocado Crema
Golden, deeply browned mushrooms and sweet charred corn tuck into warm tortillas with a crisp lime slaw and cool avocado crema. A simple skillet method builds big, savory flavor without a long ingredient list. Makes 8 tacos, or 2 per serving.
- Serves
- 4
- Prep
- 15 min
- Cook
- 15 min
- Difficulty
- easy
Get ready
Ingredients
- 2 cup green cabbages, finely shredded
- 1 carrot, rinsed, dried, and grated
- 1 tbsp lime juice
- 0.25 tsp fine salt
- 1 avocado, ripe
- 0.5 cup plain greek yogurt
- 1 tbsp lime juice
- 2 tbsp fresh cilantros, chopped
- 1 tbsp water
- 0.25 tsp fine salt
- 1.5 lb cremini mushrooms, wiped clean, trimmed, and sliced
- 1 tbsp neutral oil
- 1 cup corn kernel
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp dried oregano
- 0.5 tsp fine salt
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 8 small flour tortillas
Make it
Instructions
- 01
Prepare the lime slaw and heat the oven
Set a rack in the center of the oven and preheat it to 350°F (175°C); set out a rimmed baking sheet, a medium bowl, and a clean kitchen towel. Rinse and dry the vegetables, then finely shred 2 cups green cabbage and grate 1 medium carrot into the bowl. Add 1 tbsp lime juice and 1/4 tsp fine salt, toss until evenly coated, and let the slaw stand while you cook; it should soften slightly but remain crisp. | Why: A short rest lets the tangy dressing season the vegetables without making them limp.
- 02
Mash the avocado crema
Halve, pit, and scoop 1 ripe avocado into a small bowl. Add 1/2 cup plain Greek yogurt, 1 tbsp lime juice, 2 tbsp chopped fresh cilantro, 1 tbsp water, and 1/4 tsp fine salt. Mash thoroughly with a fork until creamy, adding a few extra drops of water only if needed for a spoonable consistency; cover and refrigerate while the filling cooks. | Why: The cool, tangy crema balances the browned, smoky filling.
- 03
Brown the mushrooms and char the corn
Wipe clean and dry 1 1/2 lb cremini mushrooms, trim the stem ends, and slice them about 1/4 inch thick. Measure 1 tbsp neutral oil, 1 cup corn kernels, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp fine salt, 2 tbsp tomato paste, and 1 tbsp soy sauce beside a large skillet. Heat the dry skillet over medium-high heat until a drop of water sizzles on contact. Add the corn and cook, stirring occasionally, for 3–4 minutes until hot and spotted with brown; transfer it to a plate. Add the oil, then arrange the sliced mushrooms in a single layer (work in two batches if needed). Leave undisturbed for 3 minutes, stir, and cook another 4–5 minutes until browned and most of their released liquid has evaporated. Return the corn to the pan. Stir in the cumin, paprika, oregano, salt, tomato paste, and soy sauce; cook for 1–2 minutes, stirring, until the paste darkens slightly and coats the filling. Taste and adjust only if needed; the mixture should be savory, smoky, and not watery. | Why: Giving the mushrooms room to brown concentrates their flavor, while tomato paste and soy sauce deepen the savory seasoning.
- 04
Warm the tortillas
Stack 8 small flour tortillas and wrap them snugly in foil. Set the packet on the baking sheet and warm in the oven for 8–10 minutes, until pliable and hot through. Keep wrapped in a clean towel after removing them so the edges stay soft. | Why: Gentle oven heat makes the tortillas flexible enough to fold without cracking.
- 05
Fill and serve
Set out the slaw and crema. Divide the hot filling among the warm tortillas, add a small handful of slaw to each, and spoon crema over the top. Serve immediately, with any extra slaw and crema alongside. | Why: Assemble just before eating to keep the tortillas warm and the slaw crisp.
