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Mushroom and Corn Tacos

With Guacamole

Ingredients

12 ripe avocados 2 tbsp olive oil
1/4 cup chopped cilantro 1 cup chopped Poblano Chile (about 2)
3 tbsp chopped red onion 4 cups sliced mushrooms
12 fresh Corn Tortillas
1/1/2 tbsp fresh lime juice
1 tsp kosher salt 6 tbsp Cotija or feta cheese
1/4 cup Cream
1 tbsp adobo sauce
2 cups fresh corn (about 4 ears)

Lagniappe

1. Mash avocados till smooth, stir in chopped cilantro, onion, juice, and
1/4 tsp salt; set aside.

2. Combine Cream and adobo till well blended

3. Heat the corn in a cast iron skillet over high heat about 4-5 minutes
or until the corn is lightly charred. Set aside in separate bowl.

4. Wipe skillet clean and add the oil (swirl to coat), add the Poblanos
and sauté for about 4 minutes or until tender. Add mushrooms and
garlic and sauté another 2-3 minutes. Stir in the remaining 3/4 tsp
salt and cook till most of the liquid has cooked off. Add the mixture
to the corn and stir to combine.

5. Warm the tortillas, and spread about 11/2 tbsp of the avocado
mixture in a 4 in circle in the center of the tortilla. Top with 1/4 cup
corn mixture, 11/2 tsp Cream mixture and 11/2 tsp cheese. Top with
Cilantro if desired

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