CHOPPED KITCHEN

Mushroom & Potato Tacos

with Romaine & Orange Salad

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Servings 8-10

For this hearty vegetarian meal, weʼre filling soft flour tortillas with mushrooms and potato — seasoned with a zesty, chorizo-inspired blend, then roasted. A pickled pepper relish lends bright flavor to the tacos, all tied together with a creamy sauce seasoned with the same spices. Our side salad of juicy orange and crunchy romaine rounds out the dish.

Ingredients
  • 4 Flour Tortillas
  • 3 oz Radishes
  • 1 Orange
  • ¾ lb Yukon Gold Potatoes
  • 6 oz Cremini Mushrooms
  • 1 Shallot
  • 3 Tbsps Roasted Peanuts
  • ¼ cup Sour Cream
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 oz Golden Or Red Sweet Piquante Peppers
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper, & Ground Cinnamon)
  • 1 Romaine Lettuce Heart
  • 2 Tbsps Rice Vinegar
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    1 Prepare & roast the vegetables:

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    Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter the mushrooms. Quarter the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Place the vegetables on a sheet pan. Drizzle with olive oil and season with salt, pepper, and 3/4 of the spice blend ; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

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    2 Prepare the remaining ingredients:

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    While the vegetables roast, roughly chop the piquante peppers. Peel and small dice the shallot. Cut off and discard the root end of the lettuce; roughly chop the leaves. Peel and medium dice the orange. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Roughly chop the jalapeño pepper; thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the sour cream, a drizzle of olive oil, and as much of the remaining spice blend as you’d like (you may have extra). Season with salt and pepper to taste.

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    3 Warm the tortillas:

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    While the vegetables continue to roast, place the tortillas on a large piece of aluminum foil. Tightly wrap to seal. Place directly onto the oven rack and warm 5 to 7 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.