Beer-Marinated Grilled Mushroom Tacos with Pepita Slaw & Chipotle Crema
User Reviews
5
3 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
10 mins
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Total Time
50 mins
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Servings
8 -10 tacos
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Calories
212 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Beer-Marinated Grilled Mushroom Tacos with Pepita Slaw & Chipotle Crema
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Meaty beer-marinated mushrooms are a perfect substitute for steak in this meatless version of Real Simple's .
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Ingredients
For the Beer-Marinated Grilled Mushrooms:
- 1 cup pale lager like Corona
- lime about 2 tablespoons, juice from 1 small
- 1 clove garlic minced
- 2 teaspoons cumin ground
- ¼ teaspoon salt
- black pepper freshly ground, a pinch or two
- 8 portabella mushrooms medium
- grapeseed oil or other high heat cooking oil for brushing grill
For the Pepita Relish:
- 1 red onion finely chopped, small
- ½ cup cilantro fresh leaves
- ¼ cup Pepitas
- lime about 2 tablespoons, juice from 1 small
For the Chipotle Crema:
- ¾ cup cashew soaked for 4-8 hours, rinsed, and drained, raw, pieces
- 1 clove garlic
- lime about 2 tablespoons, juice from 1 small
- 2 teaspoons chipotle in adobo adjust the amount to increase or decrease heat, minced
- ¼ cup water 2 tablespoons
- salt to taste
- black pepper to taste
To assemble tacos:
- 8-10 tortilla warmed, small
- 1 tomato diced, medium
Instructions
Make the mushrooms:
- 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.
- 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.
- 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!
- 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:
- Toss all of the ingredients in a medium bowl. Set aside.
Make the crema:
- 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:
- 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
(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%)
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.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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