Cremini Mushroom Tacos with Kale Slaw
These vegetarian tacos are overflowing with deliciousness! Featuring local tender cremini mushrooms, a vibrant kale-cabbage-corn slaw, crumbled cotija cheese, and a smoky charred jalapeño crema. The perfect combination of textures and flavour in every bite.Serve them on small tacos for a mouth-watering appetizer at your next gathering or larger tacos for a fun and flavourful family dinner.
Ingredients
Tacos
- 1 pound cremini mushrooms also called “Brown” mushrooms
- Olive oil
- 3 garlic cloves minced, divided in 2 portions
- Salt and pepper to taste
Kale-Cabbage-Corn Slaw
- 4 cups stemmed green kale, sliced into small ribbons
- 2 cups finely sliced or shredded red cabbage
- 3 corn on the cob kernels sliced off the cob (or 3 cups frozen corn, cooked as per package instructions)
- ¼ cup chopped cilantro
- ¼ cup chopped red onion
- ¼ cup red wine vinegar
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon hot sauce
- ½ teaspoon coarse salt
- 1 teaspoon honey
- 2 tablespoons avocado oil
Charred Jalapeño Crema
- ¼ cup cilantro leaves and tender stems packed
- ⅓ cup sour cream
- 1 avocado
- 1 jalapeño charred, skin removed, seeds and membranes optional
- 1 clove garlic
- 2 tablespoon lime juice
- 2 teaspoons honey
- ¼ teaspoon salt
For Serving
- 8 large flour tortillas or 16 to 18 small flour tortillas warmed
- 170 g Cotija cheese crumbled
- Lime wedges
- Cilantro optional
- Hot sauce optional
Instructions
Kale-Cabbage-Corn Slaw:
- To make the dressing, add the cilantro, red onion, vinegar, lime juice, chili powder, hot sauce, salt and honey into a food processor and pulse until smooth. Slowly pour in the avocado oil until combined.
- In a large bowl add the kale and mix with a ¼ cup of the dressing and use your hands to massage into the kale.
- Add the cabbage, corn, and another tablespoon of the dressing, stir to combine.
- Cover and refrigerate for at least an hour before serving.
- When ready to serve, taste and add more dressing if required.
Charred Jalapeño Crema:
- Char the jalapeño directly on a grill, gas stove burner or on a hot griddle pan. Remove the jalapeño, place in a small bowl and cover with plastic wrap or a plate. Let steam for about 5 minutes. Using a paper towel wipe off charred skin, slice in half, remove seeds and finely dice.
- Add all the crema ingredients into a food processor and pulse until smooth. Cover tightly and refrigerate until ready to use.
Sauté the mushrooms:
- Wipe mushrooms with a damp cloth or rinse the mushrooms with cold water and pat dry with paper towels.
- Trim off the hard, woody ends of the stems, then slice the mushrooms into ¼-inch-thick pieces.
- Heat a large skillet over medium-high and add enough oil to cover the bottom of the pan.
- Sauté the mushrooms in batches so that they cook evenly and are not overcrowded. Cook the mushrooms until they are tender and slightly browned, 8-10 minutes.
- Turn down the heat to low and add the garlic, salt, and pepper. Stir to combine and cook for another 2 minutes. Remove from the skillet and set aside. Repeat the process for the second batch.
- Add the first batch back into the skillet with the second batch to warm up.
Assemble the Tacos:
- To assemble the tacos, place a pile of the slaw on the warmed tortilla, add a portion of mushrooms, a spoonful of crema and a crumble cotija cheese. Serve with a squeeze of fresh lime juice and enjoy!
Notes
Substitutions:
Make these vegan by simply substituting a plant-based alternative for the cheese and sour cream and use maple syrup instead of honey.
Tried this recipe?Let us know how it was!