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mushroom steak elote tacos
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Mushroom Steak Elote Tacos

Delicious Mushroom Steak Elote Tacos made with crispy portobello mushrooms, creamy vegan elote, and a shaved lime fennel salad.

Ingredients

Mushroom Steak

  • 2 Portobello Mushrooms
  • Olive Oil, generous drizzle
  • 1-2 tsp Steak Seasoning
  • 1.5 cups Fire Roasted Corn, frozen
  • 1/2 tsp Chili Powder
  • 2 tbsp Vegan Sour Cream I love the brand Forager
  • Flaky Sea Salt
  • 2 tbsp Cilantro Leaves, chopped

Fennel Salad

  • 1 Fennel Bulb, shaved
  • 2 tbsp Olive Oil
  • 1 tbsp Lime Zest
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper

Tacos

  • Street Tacos
  • Sliced Jalapeño optional topping

Instructions

Mushroom Steak

  • Clean portobello mushrooms. Gently scrape out the insides and slice the stem. Slice into 1 inch slices and toss in olive oil and steak seasoning.
  • Heat your cast iron skillet (can also use a regular pan) and sear each portobello slice. Once it's crispy, flip and sear the opposite side. Set aside.

Elote

  • Warm your frozen fire roasted corn and stir in a bowl with the elote ingredients. Set aside.

Lime Fennel Salad

  • Slice your fennel bulb in half and use a mandolin to shave. You can use a knife, but make sure to chop into very thin slices. Toss in the ingredients.

Tacos

  • Warm your tortillas on a hot pan on either side. Fill with the fennel salad, elote, and no more than 3 slices of portobello steak. Optionally top with sliced jalapeño and enjoy!