Smoked Chipotle Mushroom Tacos with Avocado Crema

Instructions

1. 1

   Prepare your smoker according to manufacturer instructions and add your preferred wood chips (hickory or mesquite work well). Set the temperature to 225°F (107°C).

   ~15 min
2. 2

   Clean and trim the shiitake mushrooms, leaving stems on if they are tender. Place them in a large bowl.

   ~5 min
3. 3

   In a separate small bowl, whisk together the minced chipotle peppers, adobo sauce, smoked paprika, cumin, garlic powder, and vegetable broth. Pour this marinade over the mushrooms and toss to coat evenly.

   ~5 min
4. 4

   Arrange the marinated mushrooms in a single layer on the smoker racks. Smoke for 45-60 minutes, or until the mushrooms are tender and have a pronounced smoky aroma.

   ~60 min
5. 5

   While the mushrooms are smoking, prepare the avocado crema. Combine the ripe avocados, lime juice, cilantro, salt, and 2 tablespoons of water in a blender. Blend until smooth and creamy, adding more water if needed to reach desired consistency.

   ~5 min
6. 6

   Once the mushrooms are smoked, heat the olive oil in a frying pan over medium-high heat. Add the smoked mushrooms and cook for 5-7 minutes, stirring occasionally, until they are slightly browned and caramelized.

   ~7 min
7. 7

   Warm the corn tortillas using a tortilla warmer or a dry skillet. Fill each warm tortilla with the smoked chipotle mushrooms and top generously with avocado crema.

   ~3 min