Ingredients:

  • 1 tbsp Olive Oil
  • 1 tbsp Unsalted Butter
  • 1 large Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 lb Mixed Mushrooms (Cremini, Shiitake, or Portobello), roughly chopped
  • 1 tsp Smoked Paprika
  • ½ tsp Ground Cumin
  • ¼ tsp Chipotle Chili Powder
  • ½ tsp Dried Oregano
  • Salt and freshly ground Black Pepper to taste
  • 2 tbsp Soy Sauce or Tamari
  • 1 tbsp Apple Cider Vinegar
  • 2 tbsp Water or Vegetable Broth
  • 1 tbsp Fresh Cilantro, chopped
  • ½ cup Sour Cream or Plain Greek Yogurt
  • 1 tbsp Fresh Lime Juice
  • ½ tsp Lime Zest
  • Pinch of Salt
  • 8 Corn or Flour Tortillas (6-inch diameter)
  • 1 cup Shredded Purple Cabbage
  • 1 large Radish, very thinly sliced

Instructions:

  1. Prepare the Crema and Toppings: Combine all Lime Crema ingredients (sour cream/yogurt, lime juice/zest, salt) in a small bowl. Whisk until smooth. Cover and chill. Prepare all fresh toppings: thinly slice radishes and shred the cabbage.
  2. Sauté the Aromatics: Heat oil and butter in a large heavy-bottomed skillet over medium-high heat. Add the diced onion and sauté for 5–7 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
  3. Build the Mushroom Flavor: Increase heat to high. Add all chopped mushrooms to the pan, spreading them out. Let them cook undisturbed for 3–4 minutes to begin evaporating moisture. Continue cooking, stirring occasionally, until mushrooms are deeply browned and reduced in size (about 5–7 minutes more).
  4. Season and Finish: Lower heat to medium. Add smoked paprika, cumin, oregano, and chipotle powder. Stir constantly for 30 seconds until fragrant. Pour in the soy sauce, apple cider vinegar, and water/broth. Stir well, scraping up browned bits (the fond) from the bottom. Simmer for 2–3 minutes until the liquid reduces to a sticky glaze. Taste and adjust seasoning. Stir in fresh cilantro.
  5. Warm the Tortillas and Assemble: Warm tortillas by dry-toasting them quickly in a clean, hot skillet or microwaving briefly until pliable. Assemble tacos by placing a generous portion of the mushroom mixture onto each warm tortilla, drizzling liberally with the chilled Lime Crema, and topping with shredded cabbage and sliced radishes. Serve immediately.