Chipotle Mushroom Tacos

Clock Icon 32 mins |
Servings: 4-6 |
Prep: 20 mins |
Cook: 12mins

Chipotle Mushroom Tacos

Clock Icon 32 mins
Servings: 4-6
Prep: 20 mins
Cook: 12mins

Chipotle Mushroom Tacos

Clock Icon 32 mins
Servings: 4-6
Prep: 20 mins
Cook: 12mins

Ingredients

Ingredients

Mexi-Slaw

  • 1/4 cup (60 mL) lime juice
  • 1/3 cup (75 mL) canola oil
  • 1 tbsp (15 mL) honey
  • 1 tsp (5 mL) minced, deseeded canned chipotle peppers in adobo sauce (optional)
  • 1 tbsp (15 mL) minced cilantro
  • salt and pepper, to taste
  • 1/2 cup (125 mL) sliced green onion
  • 2 cup (500 mL) shredded cabbage or coleslaw mix

Tacos

  • 1 tbsp (15 mL) butter
  • 1 medium onion, sliced
  • 2 cup (500 ml) sliced mushrooms
  • 2 tbsp (30 mL) chili powder
  • 1 tbsp (15 mL) minced, deseeded canned chipotle peppers in adobo sauce
  • 1 1/2 tsp (7 mL) oregano
  • 1/4 tsp (1 mL) salt
  • 1 1/2 tbsp (20 mL) cornstarch
  • 1 cup (250 mL) milk
  • 12 medium soft taco shells, warmed
  • 1/2 cup (125 mL) crumbled Queso Fresco OR Feta cheese
  • hot sauce (optional)

Method

  1. In a bowl, combine lime juice, oil, honey, chipotle pepper, cilantro, salt and pepper.
  2. Add green onion to shredded cabbage.
  3. Pour dressing over cabbage and toss; set aside.
  4. In large frying pan, melt butter over medium-high heat; sauté onion and mushrooms for 3-5 min or until softened and starting to brown.
  5. Add chicken, chili powder, chipotle pepper, oregano and salt; stir to combine.
  6. Whisk cornstarch into milk until smooth; gradually stir in mushroom mixture.
  7. Simmer, stirring, for 3 min or until bubbling and thickened.
  8. Spoon chipotle mushroom filling into centre of taco shell; top with mexi-slaw, Queso Fresco cheese and hot sauce.
  9. Fold taco in half to enclose filling.