Beer-Marinated Grilled Mushroom Tacos
Ingredients
The mushrooms
-
1
cup
pale lager
-
2
tablespoons
lime juice
-
1
clove
garlic
-
2
teaspoons
ground cumin
-
¼
teaspoon
salt
-
a pinch
black pepper
-
8
medium
portabella mushrooms
-
as needed
grapeseed oil
The pepita relish
-
1
small
red onion
-
½
cup
fresh cilantro leaves
-
¼
cup
pepitas
-
2
tablespoons
lime juice
The chipotle crema
-
¾
cup
raw cashew pieces
-
1
clove
garlic
-
2
tablespoons
lime juice
-
2
teaspoons
minced chipotle in adobo
-
¼ + 2
tablespoons
water
-
to taste
salt and pepper
To assemble tacos
-
8-10
small
tortillas
-
1
medium
tomato
Instructions
- Prepare the marinade by mixing beer, lime juice, garlic, cumin, salt, and pepper in a zip-top bag.
- Clean the mushrooms and add them to the marinade, letting them soak for 30 minutes.
- Preheat the grill and cook the mushrooms for about 5 minutes on each side until tender.
- Slice the grilled mushrooms and prepare the pepita relish by mixing all its ingredients in a bowl.
- Make the chipotle crema by blending cashews, garlic, lime juice, chipotle, and water until smooth.
- Assemble the tacos by placing sliced mushrooms on warmed tortillas and topping with relish, crema, and diced tomato.
Nutrition Facts (estimated)
Servings
8-10 tacos
Calories
212
Total fat
9g
Total carbohydrates
26g
Total protein
8g
Sodium
308mg
Cholesterol
0mg
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