Food & Cooking Recipes Healthy Recipes Vegan Recipes Mushroom Tacos with Charred-Corn Salsa By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 14, 2019 Print Share Share Tweet Pin Email Photo: Chris Simpson Prep Time: 35 mins Total Time: 35 mins Servings: 4 Whether it's Meatless Monday or Taco Tuesday, these hearty portobello tacos are wonderfully uncomplicated to make and absolutely delicious to eat. Ready in just over 30 minutes, this smoky dinner can be vegan too—just skip the sour cream. Ingredients 6 tablespoons vegetable oil 1 teaspoon grated lime zest and 2 tablespoons fresh juice 4 teaspoons chipotle-in-adobo sauce 1 pound portobello mushrooms (3 to 4), cut into ½-inch planks Kosher salt and freshly ground pepper 1 cup finely chopped white onion (½ large) ½ cup sour cream 2 ears corn, shucked 8 corn tortillas Cilantro sprigs, for serving Directions Heat grill to medium-high. In a small bowl, whisk together 5 tablespoons oil, 1 tablespoon lime juice, and 2 teaspoons chipotle sauce; brush mixture onto both sides of mushrooms. Season generously with salt. In a large bowl, stir together lime zest, remaining 1 tablespoon lime juice, and onion; season with salt and pepper. In another small bowl, combine remaining 2 teaspoons chipotle sauce, sour cream, and 1 tablespoon water; season with salt. Grill mushrooms, flipping once, until charred in places, 3 to 4 minutes a side; transfer to a plate. Grill corn, turning occasionally, until charred, 6 minutes. Cut kernels off cobs; stir into onion mixture with remaining 1 tablespoon oil. Season with salt and pepper. Grill tortillas, flipping once, 30 seconds. Top tortillas with sourcream mixture, mushrooms, corn salsa, and cilantro; serve. Print