Cat Cora’s Mushroom and Street Corn Tacos

Serves 4-6

INGREDIENTS

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

INSTRUCTIONS

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

INGREDIENTS

1 cup water

1 white wine vinegar

1 tablespoon sugar

2 teaspoons salt

1 onion, skinned and sliced thin

INSTRUCTIONS

Combine all wet ingredients and pour over onions, allow to sit for at least 1 hour.

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