1 tablespoons extra-virgin olive oil
1 shallots, diced
1 cup Shitake mushrooms, sliced
2 ears corn, kernels removed
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
2 tablespoons Worcestershire sauce
1 lime, juiced
8 small corn tortillas
1 avocado, sliced
2 tablespoons plain Greek yogurt for serving
2 tablespoons fresh chopped cilantro
2 tablespoons Pickled red onions, for serving (recipe below)
1 lime, cut into wedges
Heat oil in a pan over medium-high heat
Add shallots, mushrooms, corn and cook for 1-2 minutes. Add cumin, paprika, Worcestershire and lime juice and cook for 3-5 minutes longer. Taste and adjust seasoning.
Mix avocado and Greek yogurt. Season with salt and cilantro.
Put mushroom corn mixture into a corn tortilla. Top with avocado yogurt mix and pickled onions. Serve with lime wedge.
For the pickled onions
1 cup water
1 white wine vinegar
1 tablespoon sugar
2 teaspoons salt
1 onion, skinned and sliced thin
Combine all wet ingredients and pour over onions, allow to sit for at least 1 hour.