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
- ½ 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
- ½ tsp Sea Salt
- ¼ 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!