Mushroom and Charred Corn Tacos with Guacamole

• Produce

  • 2 Avocados, ripe
  • 1/4 cup Cilantro, fresh
  • 1 tbsp Cilantro, fresh
  • 2 cups Corn, fresh yellow kernels
  • 4 cups Garlic cloves
  • 4 cups Mushrooms, mixed
  • 1 cup Poblano chile, fresh
  • 3 tbsp Red onion

• Condiments

  • 1 tbsp Adobo sauce
  • 1 1/2 tbsp Lime juice, fresh

• Baking & Spices

  • 1 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 12 cups Corn tortillas or packaged corn tortillas, Fresh

• Dairy

  • 6 tbsp Cotija or feta cheese

• Other

  • 1/4 cup Mexican Crema

Found on myrecipes.com

Description

Directions

• Place avocados in a medium bowl; mash until smooth. Stir in chopped cilantro, onion, juice, and 1/4 teaspoon salt; set aside. Combine crema and adobo in a small bowl, stirring until well blended; set aside. Heat a large cast-iron skillet over high heat. Add corn to pan; cook 4 minutes or until corn is caramelized and lightly charred, stirring occasionally. Place corn in a large bowl. Wipe pan clean with paper towels; return to medium-high heat. Add oil to pan; swirl to coat. Add poblano; sauté 4 minutes or until tender. Add mushrooms and garlic; sauté 2 minutes. Stir in remaining 3/4 teaspoon salt; sauté mushroom mixture 4 minutes or until most of liquid evaporates. Add mushroom mixture to corn; stir to combine. Place 2 warm tortillas on each of 6 plates. Spread 1 1/2 tablespoons avocado mixture in a 4-inch circle in center of each tortilla. Top each with 1/4 cup mushroom mixture, 1 1/2 teaspoons crema mixture, and 1 1/2 teaspoons cheese. Top with cilantro leaves, if desired.