Chipotle Mushroom Tacos

If there’s one thing I find really annoying is coming home to find out the lunch that I had made for everyone the night before has been cleaned off without a morsel left for me. One would think that common sense would prevail, after all, there are only 3 humans living in our family home at any given time and if two have decided to eat as the third one isn’t there, there is an extra set of food that can be kept aside for this person. Unfortunately, common sense and husbands, don’t have a healthy relationship when it comes to any kind of planning relating to ‘food’ (in our family anyway).

I do like to plan my meals ahead, and I definitely plan lunch the night before and set things ready in the fridge for me to heat up and whiz up at lunch time. On this particular occasion, I had a big batch of Chipotle Chicken and beans sitting in the fridge waiting to be made into Tacos, with some fresh salsa, sour cream and salad. When I returned home, I found some Corn Tacos still in the fridge and the empty containers waiting in the sink. ‘We have eaten, Mum!’.  Yes, I know honey.

But, I was still in the mood for Tacos and determined to do something in a few minutes I stared at the fridge for a few minutes. It sometimes gives in and gives me ideas. I didn’t want to start digging things out of the freezer, as I’m a hungry mummy right now. I found a packet of mushrooms that needed some attention and a red pepper.

Mushrooms
Mushrooms

Hence, the quick creation of these Chipotle Mushroom Tacos that whizzed up in minutes and they were thoroughly enjoyed by Moi only, with a nice glass of white wine on a Monday afternoon. Let’s just say, it was a necessary component of my Monday afternoon this week.

The Chipotle Peppers in Adobo sauce are one of my favourite hot peppers to use in my tacos, and I usually just blitz the contents of the can and keep it ready for use in the fridge for emergencies like this. It stays well in the fridge for a few weeks but I do use them up within the week or so of opening the can.

These Tacos have no sour cream, no cilantro, no salsa and no onions – but they turned out to be a spicy delicious combination that I would like to make again. I surprised myself at how nice they turned out and hence, had to do a blog post to remind myself of my little ingenuity.

Next time – try them on the BBQ after marinating the mushrooms!

Chipotle Mushrooms
Chipotle Mushrooms

CHIPOTLE MUSHROOM AND RED PEPPER TACOS

For the mushrooms:-
2 cups, button mushrooms, quartered or halved depending on their size
2 tbsp Chipotle peppers in Adobo sauce (blitzed smooth)
Zest of 1 lime
1 tsp lime juice
A pinch of salt
1/4 tsp taco seasoning
1 tsp cooking oil or a little cooking spray

Chipotle Mushrooms
Chipotle Mushrooms

For the peppers:-
1 red pepper, sliced lengthways
1 tsp cooking oil or a little cooking spray
1 tsp taco seasoning
A pinch of salt

2 tbsp Feta cheese, crumbled (optional – or use Vegan sour cream)
1 Jalapeno, sliced (optional)
Corn Tacos
Fresh cilantro (optional)

Chipotle Mushroom Tacos
Chipotle Mushroom Tacos

METHOD:
1. In a small frying pan, heat some oil or spray some cooking oil onto the pan, and stir fry the mushrooms. I like them to have a bit of meat left in them, so I don’t cook them too much.
2. Stir in the chipotle sauce and sprinkle the seasoning onto the mushrooms. They turn to a nice dark rich colour of reddish brown. Add the lime juice and zest. Stir well; remove from heat and rinse pan.
3. Heat the peppers and sprinkle the salt and taco seasoning on to them. I left mine to have a crunch to them since I didn’t have any salsa and I loved them that way.
4. Heat the corn tacos and start assembling.

Assemble to your taste and if you have any fresh cilantro, sprinkle some on top and enjoy.

Mushroom Tacos
Mushroom Tacos
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2 thoughts on “Chipotle Mushroom Tacos

  1. It’s so nice to listen to your stories, Ginni! 😉 Well, let me tell you that your afternoon “solo” lunch turned out pretty amazing! Love the flavors and the look of your tacos, And a glass of white win to go with it…great job.

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