Beer-Marinated Grilled Mushroom Tacos with Pepita Slaw & Chipotle Crema
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Meaty beer-marinated grilled mushrooms with pepita slaw and chipotle crema in tortillas. A satisfying vegetarian taco with bold flavors and excellent texture that rivals meat versions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup pale lager (like Corona)
- Juice from 1 small lime (about 2 tablespoons)
- 1 clove garlic (minced)
- 2 teaspoons ground cumin
- 1/4 teaspoon salt
- A pinch or two of freshly ground black pepper
- 8 medium portabella mushrooms
- Grapeseed oil or other high heat cooking oil for brushing grill
- 1 small red onion (finely chopped)
- 1/2 cup fresh cilantro leaves
- 1/4 cup pepitas
- 3/4 cup raw cashew pieces (soaked for 4-8 hours, rinsed, and drained)
- 1 clove garlic
- 2 teaspoons minced chipotle in adobo (adjust the amount to increase or decrease heat)
- 1/4 cup + 2 tablespoons water
- Salt and pepper to taste
- 8-10 small tortillas (warmed)
- 1 medium tomato (diced)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 10m
- Sodium
- 430mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 565mg
- Calcium
- 44mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 430MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.