Yummy Mushroom Tacos

I am OBSESSED with El Taco’s mushroom tacos. I don’t ever get anything else when we go (which is a lot). Unfortunately, when we do go we end up having guacamole, side of corn, drinks (they have my favorite Gluten-Free beer, Daura Estrella), etc etc etc. I suddenly start to hear that woman from Steel Magnolias who chastises Dolly Parton at Shelby’s wedding in my head (Calories, calories!)

Anyway, I was craving the tacos last night so I decided to try my own take on them. Here’s my rustic recipe:

– Sliced baby portobella mushtrooms (I dunno, like 1/3 of the carton?)

– 1/2 TBSP olive oil, 1/2 TBSP balsamic

– 1/4 c or so of GF beer (wine works as does Worcestershire sauce) 

– 1/4 c of frozen corn

– 1 tsp of cinnamon (trust me on this)

– dash of salt and pepper

– 2 corn tortillas

Cook mushrooms on medium heat – slowly add non-corn ingredients and cook until mushrooms shrink up. Add corn and season again with a dash of salt, pepper, and cinnamon. Add more wet ingredients as needed. 

Meanwhile in your toaster oven… warm the corn tortillas as desired (I like mine a tad crispy, but still foldable). 

Assemble and top with avocado, arugula, or any other desired toppings.

Enjoy!