Soft Tacos with Mushrooms, Onion, and Chipotle Chile

I'll add a Me too here. A very nice, quick light dinner. I made a half recipe, used a whole adobo chipotle, unseeded, which made the dish nicely tingly. For cheese, I used what we call pyramid goat cheese. It's a commercial goat cheese that comes in a pyramid shaped box and has a texture a bit softer than cream cheese. (We find it useful for dabbing on whatever needs that extra big of flavor.) I warmed/softened my tortillas by laying them on the sauté-ing mushrooms. A nice idea that could be embellished in many ways. Adding some (soaked) dried mushrooms might be interesting.

These soft taco cook up quickly and are very flavorful. Its a simple filling - sautéed onion and mushrooms with a bit of garlic. Chipotle chiles in adobo sauce are called for in the recipe, but I had to skip that ingredient as my last tin was nowhere to be found. I think the chipotle would have really made this outstanding!

I served these on corn tortillas, softened on an open flame of my gas grill (thank you to Rick Bayless for that trick), and with this salsa from the chicken soft tacos.

The simple mushroom filling could easily be changed - e.g. add red bell peppers, its a versatile dish and quick enough for a mid-week dinner.