Mushroom Potato Tacos with Hot and Smoky Adobo

Mushroom Potato Tacos with Hot and Smoky Adobo

Mushrooms make a delicious filling for plant-based Mexican food, from tacos to quesadillas or enchiladas. In Mexico, you'll find mushrooms tucked into smoky, spicy mole sauces, piled on top of tiny corn tortillas for a quick roadside snack or layered onto a fluffy roll for a torta.

In this taco recipe, we paired mushrooms with potatoes and our Hot and Smoky Adobo. This blend of smoked paprika, cumin, onion, citrus zest and chipotle harkens to the tradition of marinating meats in an acid and aromatics.

These tacos come together in less than an hour and have a nice solid heat level. If you prefer something a little less spicy, Mexican Style Adobo is a great substitute.

For a quick preparation like this, I like to dice my potatoes really small and cook over high heat in batches. Keeping them in a single layer ensures that they get tender and roasty in minutes. Sometimes instead of doing them in two batches, I just use two cast-iron skillets at the same time to cut down on cooking time. Sweet potatoes would also be delicious.

Mushroom Potato Tacos with Hot and Smoky Adobo

Serves 4

Ingredients:

½ cup red onion, chopped
1 pound sliced cremini or baby shiitake mushrooms
flake salt
8 corn tortillas
1 tablespoon plus 2 teaspoons Hot and Smoky Adobo, divided
Juice of 1 lime
Olive oil
2 tablespoons tomato paste
1 avocado
2-3 yukon potatoes, peeled and diced very small

Garnishes of your choice (such as queso fresco, cilantro, sliced radishes or shredded cabbage)

Directions:

Toss potatoes in 1 teaspoon flake salt and 1 tablespoon Hot and Smoky Adobo.

Heat a skillet over medium-high heat. Add 1 tablespoon olive oil. When oil is shimmering, add half the potatoes to the pan. Let them sit for 2-3 minutes, then toss, and repeat until the potatoes are browned and crispy. Set aside and repeat with the second half of the potatoes.

Use an immersion blender or potato masher to mash the avocado with juice of 1 lime and 1/2 teaspoon salt. Set aside.

Wash mushrooms. Slice the larger mushrooms in half or thirds. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. When shimmering, add red onion. Sauté about 5 minutes, until soft. Add mushrooms and toss to combine.

Add 1-2 teaspoons salt and stir-fry until the mushrooms start to soften, about 3-4 minutes. Add the tomato paste and 2 tsp Hot and Smoky Adobo to the pan and stir to combine and coat. Reduce heat to medium-low and sauté until the mushrooms are tender, about 2-3 more minutes.

To heat the tortillas, heat a cast-iron skillet over high heat. Working in batches of one or two (depending how large your skillet is), heat the tortillas through, flipping frequently to avoid burning. Keep the tortillas warm in a tea towel or tortilla warmer.

To serve, fill each tortilla with mushrooms, potato and avocado mixture and garnish with toppings, such as cheese, cilantro, radishes and cabbage if desired.

 




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