Vegetarian Mexican Street Corn Tacos - Sprinkles & Sea Salt
Vegetarian Mexican Street Corn Tacos made with a creamy corn filling spiced with the Everything But the Elote Seasoning and topped with mushrooms.
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Cooking tools:
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Skillet
- Spatula
- Microwave
- Plate
- Microplane
- Grater
- Mixing spoon
- Kitchen towel
- Plastic wrap
Ingredients
- 4 large ears corn
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 1/2 cup crumbled cotija cheese
- 2 tbsp fresh lime juice
- zest of 1 large lime
- 1/4 tsp salt
- 2 tsp Everything But the Elote Seasoning
- 2 tbsp olive oil
- 2 large cloves fresh garlic, crushed
- 8oz sliced portobello mushrooms
- 6 six-inch flour tortillas
- Corn
- Mushrooms
- 1 large avocado, sliced
- 2 tbsp crumbled cotija cheese
- 2 tbsp fresh cilantro, chopped
- Everything But the Elote Seasoning for sprinkling
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