Chipotle Mushroom and Cauliflower Tacos | America's Test Kitchen

Ingredients

• 1¼ pounds cremini mushrooms , trimmed and quartered
• 1¼ pounds cauliflower florets , cut into 1-inch pieces
• ¼ cup vegetable oil
• 2 teaspoons table salt , divided
• ¼ cup minced canned chipotle chile in adobo sauce , divided
• ½ red onion , sliced thin
• ½ cup distilled white vinegar
• 2 tablespoons sugar
• ⅔ cup Mexican crema
• 3 cups thinly sliced red cabbage
• 12 (6-inch) corn tortillas , warmed