Beer-Marinated Grilled Mushroom Tacos with Pepita Slaw & Chipotle Crema

User Reviews

5.0

3 reviews
Excellent
  • Prep Time

    40 mins

  • Cook Time

    40 mins

  • Total Time

    50 mins

  • Servings

    8 -10 tacos

  • Calories

    212 kcal

  • Cuisine

    American

Beer-Marinated Grilled Mushroom Tacos with Pepita Slaw & Chipotle Crema

Meaty beer-marinated mushrooms are a perfect substitute for steak in this meatless version of Real Simple's .

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Ingredients

Servings

For the Beer-Marinated Grilled Mushrooms:

  • 1 cup pale lager like Corona
  • Juice from 1 small lime about 2 tablespoons
  • 1 clove garlic minced
  • 2 teaspoons ground cumin
  • ¼ teaspoon salt
  • A pinch or two of freshly ground black pepper
  • 8 medium portabella mushrooms
  • Grapeseed oil or other high heat cooking oil for brushing grill

For the Pepita Relish:

  • 1 small red onion finely chopped
  • ½ cup fresh cilantro leaves
  • ¼ cup Pepitas
  • Juice from 1 small lime about 2 tablespoons

For the Chipotle Crema:

  • ¾ cup raw cashew pieces soaked for 4-8 hours, rinsed, and drained
  • 1 clove garlic
  • Juice from 1 small lime about 2 tablespoons
  • 2 teaspoons minced chipotle in adobo adjust the amount to increase or decrease heat
  • ¼ cup + 2 tablespoons water
  • salt and pepper to taste

To assemble tacos:

  • 8-10 small tortillas warmed
  • 1 medium tomato diced
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Instructions

Make the mushrooms:

  1. Combine the beer, lime juice, garlic, cumin, salt and pepper in a large zip-top plastic bag. Seal the bag and shake it to mix the marinade.
  2. Clean the mushrooms with a damp paper towel and pull off the stems. Scrape the gills off of the underside of each mushroom and discard. Place the mushrooms in the bag with the marinade. Let them marinate at room temperature for 30 minutes, turning the bag every 5-10 minutes.
  3. Preheat an indoor grill on high. (You can use a grill pan on medium-high or an outdoor grill too.) Brush the grates with oil and place the mushrooms on the grill. Cook for about 5 minutes on each side, until the mushrooms are tender — thicker mushrooms can take a little bit longer!
  4. Remove the mushrooms from the grill and place them on a cutting board. Slice the mushrooms and let the liquid drain off.

Make the relish:

  1. Toss all of the ingredients in a medium bowl. Set aside.

Make the crema:

  1. Combine the cashews, garlic, lime juice, chipotle, and ¼ cup of water in a blender. Blend on high until the mixture is completely smooth. If needed, add additional water 1 tablespoon at a time. Once the crema is smooth, creamy, but still thick, add salt and pepper to taste.

Assemble to tacos:

  1. Divide the sliced mushrooms onto the tortillas and top each one with relish, crema, and diced tomato, then serve.

Notes

  • Prep time doesn't include time to soak cashews.

Nutrition Information

Show Details
Calories 212kcal (11%) Carbohydrates 26g (9%) Protein 8g (16%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 1g Sodium 308mg (13%) Potassium 529mg (15%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 265IU (5%) Vitamin C 4mg (4%) Calcium 53mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 8-10 tacos

Amount Per Serving

Calories 212 kcal

% Daily Value*

Calories 212kcal 11%
Carbohydrates 26g 9%
Protein 8g 16%
Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Sodium 308mg 13%
Potassium 529mg 11%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 265IU 5%
Vitamin C 4mg 4%
Calcium 53mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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