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hi there! i'm celina.

i enjoy sharing yummy, gluten free, plant based creations.  

Chipotle Mushroom Tacos

Chipotle Mushroom Tacos

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These bebes are great for a Taco Tuesday, or any day really! The chickpea tortillas are a great way to get your taco fix without worrying about corn and/or gluten allergies. I added a lot of spices to make things hot, but feel free to leave out the habanero pepper if you have a milder palate. This recipe makes about 7-10, tacos, depending on how big you like your tortillas! Hope you enjoy! :)

INGREDIENTS
Taco filling:
• 1 pound baby bella/crimini mushrooms, sliced thin
•  ½ red habanero pepper, seeded + finely chopped
• 1 small white onion, diced
• 1 avocado, diced
• ½ cup yellow cherry tomatoes, chopped in halves
• 1 lime, juiced
• 1 tablespoon extra virgin olive oil
• 1 teaspoon chipotle powder
• ½ teaspoon cumin
• 1 teaspoon garlic powder
• ¼ cup fresh cilantro, finely chopped
• couple pinches of sea salt

Tortillas: 
• 1 cup chickpea flour
¾ cup water
• 2 flax eggs (2 tablespoons ground flax meal + 6 tablespoons warm water)
•  ½ tablespoon extra virgin olive oil
• couple pinches of sea salt

DIRECTIONS
1.  In a small bowl, mix ground flax meal and warm water, whisk briskly, and set aside. 

2. In a medium bowl, combine chickpea flour, water, salt, and flax 'eggs' when ready (it should have a thicker consistency after you've whisked it). Stir until no lumps are visible. Let sit for 10-15 minutes. After waiting for mixture to thicken, stir briefly. You can add more water if you want at this point. More water = thinner tortillas. 

3. Coat a cast iron skillet or frying pan with olive oil, and preheat over medium heat. Be careful not to wait too long with a cast iron - they heat up REAL quick!

4. Pour about ⅓ cup of the tortilla batter at a time onto the pan, making sure to tilt pan so that the batter forms a circle.  

5. Let batter cook for a couple minutes, until you see the edges getting crisp. Flip with spatula, and cook other side of tortilla for about a minute. Remove finished tortilla from pan, and repeat until no batter remains. 

6. Once tortillas are done, turn the stove to medium high, coat with extra tablespoon of olive oil,  and add mushrooms. Cook until mushrooms start to shrink down, then add chipotle, garlic powder, cumin, chopped habanero, salt, and stir. If you like your mushrooms on the crispier side, keep cooking them until most of the moisture is gone (about 5-10 minutes). Remove from stove and set aside. 

8. In a medium bowl, combine avocado, tomatoes, onion, and lime juice. Add mushrooms and stir gently until ingredients are mixed!

9. Now, with a tortilla in hand, add as much mushroom filling as desired. Top with fresh cilantro, and (if you're like me), a good splash of hot sauce. :P

 

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