Blueberry And Portabella Tacos
Blueberries have acidity, those complex, fruity, berry notes and sugar. This dish plays down the sugar while the acidity and complexity play with the mushrooms delivering an earthy, fresh, summery, vegetarian taco.
- 1 bunch cilantro
- 1/2 red onion finely diced
- 1 tbs Sherry vinegar
- 1 tbs olive oil – the good stuff
- 1/2 tsp Ancho chile powder
- 1/4 tsp cumin
- 2 tbs olive oil
- 1 shallot, minced
- 4 portabella mushroom caps, cut in 1″ strips and thinly sliced
- 1/2 tsp cumin
- 1 tsp Ancho chile powder
- 1 cup blueberries
- Sherry vinegar
- 1 cup crumbled Cotija cheese*
*Cotija is a mild, crumbly cheese. You can substitute slightly saltier feta and season accordingly.
- Finely chop cilantro. Stir together salsa ingredients and let rest while preparing mushrooms to allow flavors to blend.
- Meanwhile, warm 2 tbs olive oil in a 12” skillet over med-high heat. Add shallot and cook until softened. Add mushrooms and cook until they soften and edges brown.
- Add cumin, chile powder and blueberries and cook until blueberries soften, about 2-3 minutes longer. Season to taste with salt, pepper and a splash of Sherry vinegar.
- Season cilantro salsa to taste with salt, pepper and more vinegar if needed.
- Serve blueberries and mushrooms in warm, flour tortillas with cotija cheese and cilantro salsa.