Tacos.
The word alone makes you hungry. We love tacos. Because of their versatility, they're one of our go-to meals year round. The ingredients change with the seasons, and this recipe is bursting with flavors of summer.
Maitake mushrooms are the star of the show. I could go on and on about how these superfood adaptogens are rich in antioxidants, vitamins, and minerals and how they help regulate hormones, stimulate the central nervous system, and boost immunity. But what really matters is that they're crazy delicious!
Maitakes can be cultivated and are therefore fairly easy to find throughout the year. Air frying them with spices and a little chickpea flour takes them to a whole new level. Combined with a chipotle corn purée, a sweet and tangy summer slaw, and homemade tortillas, these tacos are sure to become one of your favorite handheld delights!
You can use store bought tortillas if you prefer, but there's nothing like a homemade tortilla. They're worth the effort.
Grilling is essential to summer flavor. The first step for this recipe is to grill some of the ingredients you'll need later. If you don't have access to an outdoor grill, a grill pan on the stovetop will do.
Makes: 12 Tacos
Takes: 55 Minutes
Grill:
2 small peaches cut in half and pitted
4 ears of corn rubbed in avocado oil and sprinkled with salt and pepper
*Tip: use wood chips on the grill to infuse extra flavor. We used peach wood.
Grill peaches about 4 minutes each side until nicely charred and softer to the touch.
The skin should slide off easily after the peaches have cooled.
Grilling corn takes a little longer than grilling peaches. Depending on your grill it may take anywhere from 10-20 minutes.
We look for a nice char and juicy looking kernels to know when they're ready.
Once everything is grilled, move inside to start on the components.
Grilled Peach Slaw:
⅓ cup carrots sliced thin with a mandoline or hand held slicer
⅓ cup purple cabbage sliced thin with a mandoline or hand held slicer
⅓ cup jicama cut into matchsticks
¼ cup cilantro
1 Tbsp lime juice
1 Tbsp apple cider vinegar
1 Tbsp vegan mayo
¼ tsp salt
¼ tsp pepper
2 small peaches, grilled, peeled, and chopped
Combine ingredients in a large bowl and mix well. Set in fridge while completing the rest of the recipe.
Chipotle Corn Purée:
4 ears of grilled corn
2 Tbsp vegan chipotle mayo
Cut kernels off the corn cob and place in a blender with mayo.
Blend on low until puréed.
Air Fried Maitakes:
3 maitakes (about 12 oz) pulled into little pieces
1 Tbsp chickpea flour
2 tsp cumin
2 tsp coriander
2 tsp garlic powder
1 tsp salt
1 tsp onion powder
1 tsp oregano
½ tsp pepper
Pinch of cayenne
Spray bottle with avocado oil
Place all spices (not chickpea flour) in a container with a lid and shake to combine.
Spray the maitake pieces lightly with avocado oil and coat with the spice blend.
Sprinkle chickpea flour over the mushrooms.
Place in air fryer basket and air fry at 400° for 15-20 minutes until crispy.
*Tip: depending on the size of your air fryer, you may need to fry maitakes in batches. Leaving enough space is the key to getting them crispy!
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While the maitakes are frying, start the tortillas.
Tortillas (makes 12):
2 cups masa harina
1 tsp salt
1 tsp garlic powder
1 ¼ cup water (This is the perfect amount of water for 2 cups of Bob’s Red Mill masa harina. Some brands require a little more. If the dough is too dry, add water, 1 tsp at a time, until it’s thoroughly mixed and a uniform consistency.)
Make a tortilla warmer:
Place a rectangle of aluminum foil, 15 in. or so, onto a kitchen towel and fold the foil and towel in half together.
Mix masa harina, salt, and garlic powder.
Mix in water and stir to form dough.
Divide the dough into 4 equal portions.
Divide each of the 4 portions into 3 equal portions.
Roll dough into 12 balls.
Line each side of a tortilla press with plastic or waxed paper.
Produce bags work great for this:
Cut a produce bag into 2 equal pieces. Stretch one piece across the bottom surface of the press and tuck the ends under to secure it. Stretch the other piece across the top surface of the press and tie it around back.
Place a dough ball on the tortilla press and press.
Transfer the flattened tortilla to a hot, dry skillet. Cast iron is best.
Cook for 1 minute on each side.
Place cooked tortilla into the tortilla warmer.
Repeat for all 12 tortillas.
Assembly:
Place tortillas in a tortilla holder or flat on a plate.
Smear 1½ Tbsp of corn purée in the center, add 1½ Tbsp maitakes next, and top with 1½ Tbsp of slaw.
Garnish with your favorite microgreens, edible flowers, and/or sprouts.
Enjoy!