- Serves: 4
- Preparation: 5 minutes
- Cooks In: 20 minutes
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Ingredients
375 g Portobello Mushrooms, julienne or match stick cut
¼ cup Extra Virgin Olive Oil
1 Packet of Old El Paso™️ Taco Seasoning
100 ml Chipotle Sauce or Mayonnaise
1 Packet of Iceberg Lettuce, finely cut
2 Corn Cobs, charred and kernels sliced off
1 Packet of Old El Paso™️ Flour Tortillas
Method
1
Cook the corn cobs
Brush corn with a bit of oil then cooking in a hot heavy-bottom or cast-iron skillet.
Cook until charred on all sides, 10-14 minutes, and be sure to rotate and flip the corn as they cook every couple minutes.
2
Cook the mushrooms
Heat olive oil in frying pan and fry mushrooms for 5min or until golden.
3
Add seasoning mix and cook for a further 2min, remove from heat.
4
Warm up tortillas by following the instructions on the pack and layer with toppings.
Serving Suggestion
Swap out flour tortillas to Taco Shells for extra crunch.
Ingredients
375 g Portobello Mushrooms, julienne or match stick cut
¼ cup Extra Virgin Olive Oil
1 Packet of Old El Paso™️ Taco Seasoning
100 ml Chipotle Sauce or Mayonnaise
1 Packet of Iceberg Lettuce, finely cut
2 Corn Cobs, charred and kernels sliced off
1 Packet of Old El Paso™️ Flour Tortillas
