Description
Perfect for meatless Monday!
Ingredients
Scale
- 2 lb mushrooms
- 1 tbsp olive oil
- 1 tbsp Creole blackening blend
- 2 tbsp butter
- 1 package homemade corn tortillas
- 1 1/2 cups homemade pico de gallo
- Lime for garnish
For the creamy chipotle sauce:
- ½ cup mayonnaise
- ½ cup sour cream
- 3 tbsp chipotle peppers in adobo sauce
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika powder
- 1 tsp sugar
- 2 tsp vinegar
Instructions
- To make the sauce, blend all the ingredients in a blender and refrigerate for at least 30 minutes.
- Toss mushrooms with the olive oil and creole seasoning. Smoke in a smoker for 1 hour at 200 degrees. Sauté in a skillet over high heat with the 2 tablespoons of butter. You want the edges to get browned and a little crispy.
- Assemble your tacos with the mushrooms, pico de gallo, chipotle sauce and lime wedges.