Sautéed Mushroom Tacos With Chipotle Cream


Makes 10 Mini Tacos



  • 12 Oz. Crimini Mushrooms, cut in half

  • 2 Tbp. White Onion

  • 2 Garlic Cloves, minced

  • 1 Serranos, finely chopped

  • 1/4 C. Fresh Cilantro, finely chopped

  • 2 Tsp. Avocado Oil

  • Sea Salt, to taste

Chipotle Cream

  • 1 C. Sour Cream

  • 1 Tbsp. Chipotle, with adobe sauce

  • 1 Large Garlic Clove, peeled

  • Juice of 1 Lime

  • Sea Salt

Pickeled Red Onions

  • 1/4 Red Onion, thinly sliced

  • Juice of 1 Lime

  • Sea Salt to taste

  • 10 Mini Corn Tortillas

  • Fresh Cilantro


Pickeled Red Onions

  1. Combine red onions, with lime juice, and sea salt. Let this sit at room temperature for a minimum of 30 minutes.


  1. In a large sauté pan add the avocado oil and cook the garlic, onion, and serranos over medium heat for about a minute. Add the mushroom, cilantro and salt, cover the pan and continue to cook until mushrooms are tender about 8 minutes.

  2. Uncover and increase the heat, cook for 5 minutes until most of the liquid is absorb but mushrooms are still moist.

Chipotle Cream

  1. Blend all chipotle cream ingredients until smooth in your high-speed blender. Season with salt and set aside.

To assemble the tacos, warm up tortillas in your skillet and top with mushrooms, chipotle cream, pickled red onions and cilantro.