Meaty chanterelles take center stage in these quick vegetarian tacos. The serrano chile packs a punch; use a milder pepper, like jalapeno, for less heat.Adapted with permission from "Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen" by Heidi Swanson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.
The corn salad that fills these tacos makes a great side dish as well. If you are averse to raw corn, you can always blanch the kernels in boiling water for one minute before proceeding with the recipe.