Chipotle Mushroom and Cauliflower Tacos

Name: Chipotle Mushroom and Cauliflower Tacos
Total time: 60 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 ¼ lb Crimini Mushrooms (1¼ pounds cremini mushrooms, trimmed and quartered); 1 ¼ lb Cauliflower (1¼ pounds cauliflower florets, cut into 1-inch pieces); ¼ cup Vegetable Oil (¼ cup vegetable oil); 2 tsp Table Salt (2 teaspoons table salt, divided); ¼ cup Chipotle Chili in Adobo Sauce (¼ cup minced canned chipotle chile in adobo sauce, divided); ½ piece Red Onion (½ red onion, sliced thin); ½ cup White Vinegar (½ cup distilled white vinegar); 2 tbsp Granulated Sugar (2 tablespoons sugar); ⅔ cup Mexican Crema (⅔ cup Mexican crema); 3 cup Red Cabbage (3 cups thinly sliced red cabbage); 12 pieces Corn Tortilla (12 (6-inch) corn tortillas, warmed)

Chipotle Mushroom and Cauliflower Tacos - Main Courses (Mexican)

60 minMexican

Servings4

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Vegetarian
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1Adjust oven rack to lowest position and heat oven to 500 degrees. Toss mushrooms, cauliflower, oil, and 1½ teaspoons salt together on rimmed baking sheet. Roast until liquid has mostly evaporated, 23 to 25 minutes. Stir 3 tablespoons chipotle into mushroom mixture and continue to roast until lightly browned, 3 to 5 minutes longer.
2Meanwhile, combine onion, vinegar, sugar, and remaining ½ teaspoon salt in large bowl. Microwave, covered, until hot, about 2 minutes. Combine crema and remaining 1 tablespoon chipotle in small bowl.
3Stir cabbage into onion mixture. Divide mushroom mixture, crema, and cabbage mixture evenly among tortillas. Serve.