Fried wild mushroom tacos with roasted poblano slaw and cotija
A vegetarian-style taco packed with flavour.
YIELDS
4
Ingredients
- Canola oil, as needed for frying
- 1 1/2 cups all purpose flour
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 1/2 cups Topo Chico seltzer, cold
- 1 1/2 pounds wild mushroom, torn into 2-3” pieces
- 1/2 cup olive oil
- 1/4 cup lime juice
- 1 tablespoon maple syrup
- Splash of Cazadores Tequila Reposado
- 2 cups green or red cabbage, thinly sliced
- 1 cup roasted poblano pepper, small dice
- 1/2 cup Spanish onion, small dice
- 1/4 cup epazote, finely chopped
- 8-12 corn tortillas (8”), lightly toasted
- 2 avocados, mashed, seasoned to taste
- Cotija cheese, crumbled to garnish
- Lime wedges, to garnish
- Salt and black pepper, to taste
Directions
- Place a Dutch oven over medium heat and fill the bottom of the pot by one-third with canola oil. While the oil heats, you can begin working on the batter for the wild mushrooms.
- Combine the all-purpose flour, ground cumin, garlic powder and chilli powder in a large bowl and slowly mix in the cold Topo Chico. Combine until the batter is just mixed, with no large visible lumps.
- When the oil reaches 190° C, dredge the mushrooms in the batter. Working in batches, fry the mushrooms until golden brown and crispy. Remove the mushrooms to a paper towel-lined sheet and season with salt to taste.
- In a small bowl, whisk the olive oil, lime juice, maple syrup and small splash of Cazadores Tequila Reposado to combine. Season to taste with salt and pepper and whisk again.
- Combine the thinly shredded cabbage, roasted poblano, Spanish onion and epazote in a medium bowl. Dress the slaw mixture with the Tequila-Lime dressing and season to taste with salt and pepper.
- To assemble the tacos, lay out a toasted corn tortilla and smear some of the seasoned mashed avocados along the center of the tortilla. Add some of the Roasted Poblano Slaw and top with the crispy batt. Serve and enjoy!
