bbq pulled mushroom tacos with tequila mango salsa
Tip: if you're feeding a crowd, buy the street taco tortillas so you can make extra bite-sized nibbles!
Ingredients
- 2 tbsp butter
- 4 cups mixed mushrooms, roughly chopped
- 2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup ketchup
- 1/3 cup brown sugar
- 2 tbsp molasses
- 1 cup beer, or vegetable broth
- 8 corn or wheat tortillas
- 1 avocado, mashed
- chopped cilantro, crumbled cotija, and limes, to serve
tequila mango salsa
- 1 mango, diced
- 1 peach, diced, or another mango
- 1/3 cup fresh cilantro, chopped
- 1/4 cup red onion, diced
- 2 tbsp lime juice
- 1 tbsp tequila
Instructions
- Melt butter in a skillet over medium heat. Toss in the mushrooms and a pinch of salt and pepper. Cook undisturbed for 5 minutes. Stir in the smoked paprika, chipotle chili powder, garlic powder, and onion powder for one minute until fragrant.
- Pour in the ketchup, brown sugar, molasses, and beer/broth. Stir well. Bring to a simmer and cook with the lid cracked for 15-20 minutes until the sauce thickens.
- Meanwhile, make the salsa. Stir together the mango, peach (if using), cilantro, red onion, lime juice, tequila, and a pinch of salt and pepper. Taste and adjust seasonings as desired.
- Warm the tortillas in a skillet or in the microwave. Spread the mashed avocado on the bottom and spoon some mango salsa. Top with mushrooms and finish with cilantro, cotija, lime juice, and more mango salsa, as desired.
Notes
*Mushrooms: I used a combination of shiitakes and baby portobellas, but use what you like!