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Close up of Chipotle Mushroom Tacos topped with crumbled queso fresco and mesclun greens.

Sauteed Chipotle Mushroom Tacos

Sauteed Chipotle Mushroom Tacos - Mushrooms are great substitute for meat and these tacos do not disappoint in the flavor department.
Print Recipe
Cook Time: 20 minutes
Servings: 4
Calories: 202kcal
Author: Meiko Temple

Ingredients

Chipotle Sautéed Mushrooms

  • 8 oz Cremini mushrooms sliced
  • 2 large Portobello mushroom caps thinly sliced
  • 3 teaspoons sauce from canned chipotles in adobo
  • 2 teaspoons olive oil
  • 1 teaspoon sour cream
  • 1 teaspoon lemon juice
  • salt to taste

Tacos

  • chipotle sautéed mushrooms
  • 4 corn tortillas warm
  • 1½ cup mesclun greens
  • 1 cup queso fresco or cotija cheese crumbled
  • ¼ tablespoon olive oil
  • salt to taste
  • pepper to taste

Instructions

  • Heat olive oil in a medium skillet and add in all sliced mushrooms. Cook mushrooms browned and excess fluid has evaporated (approx. 10 minutes on medium heat). Add salt to taste.
  • Get sauce (not the actual chipotles) out of the canned chipotles in adobo and add it to the pan. Add in the sour cream and lemon juice and stir. Cook down for 5 minutes
  • Serve sauteed mushrooms on top of warm tortillas with crumbled queso fresco and mesclun greens topped in olive oil, salt and pepper
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Nutrition

Calories: 202kcal | Carbohydrates: 18g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 300mg | Potassium: 523mg | Fiber: 3g | Sugar: 3g | Vitamin A: 611IU | Vitamin C: 4mg | Calcium: 208mg | Iron: 1mg

Equipment

Medium Skillet
Saucepan

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.