Meaty roasted mushrooms and creamy cauliflower make an unexpectedly delicious taco filling. Roasting the mushrooms and cauliflower in the oven created flavorful browning and varied textures; adding canned chipotle in adobo for the last few minutes added heat and depth to the vegetables. The microwave made quick work of pickling the red onion for the cabbage mixture.
Chipotle Mushroom and Cauliflower Tacos
Serves 4
1 1/4 pounds cremini mushrooms, trimmed and quartered
1 1/4 pounds cauliflower florets, cut into 1-inch pieces
1/4 cup vegetable oil
2 teaspoons table salt, divided
1/4 cup minced canned chipotle chile in adobo sauce, divided
1/2 red onion, sliced thin
1/2 cup distilled white vinegar
2 tablespoons sugar
2/3 cup Mexican crema
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3 cups thinly sliced red cabbage
12 (6-inch) corn tortillas, warmed
1. Adjust oven rack to lowest position and heat oven to 500 degrees. Toss mushrooms, cauliflower, oil, and 1 1/2 teaspoons salt together on a rimmed baking sheet. Roast until liquid has mostly evaporated, 23 to 25 minutes. Stir 3 tablespoons chipotle into mushroom mixture and continue to roast until lightly browned, 3 to 5 minutes longer.
2. Meanwhile, combine onion, vinegar, sugar, and remaining 1/2 teaspoon salt in a large bowl. Microwave, covered, until hot, about 2 minutes. Combine crema and remaining 1 tablespoon chipotle in a small bowl.
3. Stir cabbage into onion mixture. Divide mushroom mixture, crema, and cabbage mixture evenly among tortillas. Serve.
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