Every day is a good day for tacos, don’t you agree?!? While I’m by no means a vegetarian, have never crossed paths with a vegetable I didn’t like. When I’m looking for something on the lighter side, but don’t want to skimp on flavor, mushrooms are always at the top of my list.
Today I used portabello mushrooms but you can use any kind you’d like. Better yet, a combination of mushrooms!
The best part about tacos is that you have a variety of toppings to choose from. I made a delicious Jalapeno and Cilantro Lime Crema to drizzle over the top, pickled some radishes, and sliced up a red chili pepper for a little extra heat. I also love topping my tacos with freshly chopped cilantro and raw white onion. I will never get enough cilantro!
For the Jalapeño Cilantro
For the Crema:
- Roast the jalapeño until the outside is blackened and crisp. This can be done over a gas stove, in a dry cast iron pan, or under an oven broiler.
- Remove from the heat and place in a plastic ziploc bag for 10 minutes until cooled enough to touch.
- Peel off the skins - it should come off very easily and cleanly if you rub it off with a paper towel.
- Discard the stem and seeds and place the jalapeño(s) in a blender with cream, sour cream, lime juice and zest, and salt.
- Blend until smooth and creamy.
- Add cilantro and blend until small cilantro pieces are incorporated throughout.
- Taste and adjust seasonings, adding more salt, pepper or lemon to your liking.
- Chill until ready to use.
For the Veggie Tacos
- Slice the portabello mushrooms and asparagus. Place them on a plate and drizzle them with olive oil, garlic powder, salt and freshly ground black pepper. Use your hands to coat the mushrooms on all sides.
- Heat a grill or grill pan to medium-high heat. Grill the mushroom slices and asparagus until char marks form, about 3-4 minutes per side.
- Sprinkle with chili powder
- Assemble tacos with mushrooms, asparagus, cilantro and onion, sliced chilis, if desired. Drizzle with Jalapeño Cilantro Lime Crema and sprinkle Cotija to garnish.