Fire-roasted corn, chipotle adobo sauce, creamy cotija, and sour cream make these Walnut Mexican Street Corn Tacos featuring California Walnut taco “meat” a great vegetarian option for your menu — one even “non-vegetarians” will enjoy!
Recipe and photo courtesy of California Walnuts
Makes 6 servings/2 tacos per serving
The Chipotle Sauce:
1½ T. chipotle adobo sauce
½ c. low-fat sour cream
Stir together chipotle adobo sauce and sour cream in a small bowl. Refrigerate until serving.
The California Walnut Taco “Meat”:
1½ c. California walnuts
2 c. roughly chopped white button mushrooms
1 t. ground cumin
1½ t. chili powder
1 t. minced garlic
1½ T. low sodium soy sauce or coconut aminos
1 T. fresh lime juice
2 T. olive oil, for cooking
Combine walnuts, mushrooms, cumin, chili powder, garlic, soy sauce and lime juice in a food processor. Pulse to break up walnuts and mushrooms into small crumbles. n Heat olive oil over medium-low heat in a skillet. Add walnut mixture and cook, stirring occasionally for 7 to 8 minutes, until mushrooms are tender.
The Tacos:
12 small flour or corn tortillas
1 c. drained fire roasted corn
½ c. crumbled cotija cheese
½ c. fresh cilantro
1 lime, sliced into wedges
Spoon walnut taco meat over tortillas topped with roasted corn, cotija, chipotle sauce, cilantro, and lime wedges.