Vegetarian Chipotle Mushroom Tacos Recipe | DFM | DFM

Ingredients

• 1/4 cup (60 mL) lime juice
• 1/3 cup (75 mL) canola oil
• 1 Tbsp (15 mL) honey
• 1 tsp (5 mL) minced, deseeded canned chipotle peppers in adobo sauce (optional)
• 1 Tbsp (15 mL) minced cilantro
• salt and pepper, to taste
• 1/2 cup (125 mL) sliced green onion
• 2 cups (500 mL) shredded cabbage or coleslaw mix
• 1 Tbsp (15 mL) butter
• 1 medium onion, sliced
• 2 cups (500 mL) sliced mushrooms
• 2 Tbsp (30 mL) chili powder
• 1 Tbsp (15 mL) minced, deseeded canned chipotle peppers in adobo sauce
• 1 1/2 tsp (7 mL) dried oregano
• 1/4 tsp (1 mL) salt
• 1 1/2 Tbsp (20 mL) cornstarch
• 1 cup (250 mL) milk
• 12 medium, soft taco shells, warmed
• 1/2 cup (125 mL) shredded Queso Blanco cheese
• hot sauce (optional)
• Leftover Chipotle Peppers in adobo sauce can be frozen and thawed for use in future recipes.
• Line a clean ice cube tray with plastic wrap. Deseed leftover peppers.
• Place one pepper and some sauce in each cube.
• Cover and freeze overnight.
• Remove plastic wrap and frozen peppers from the tray and place them in an air-tight container or resealable bag.
• Return to freezer for future use.
• If you like Chipotle Mushroom Tacos, you may also like Chipotle Chicken Tacos.