- 8 white corn soft tortillas
- 2 cobs of fresh corn
- about 10 baby Bella mushrooms
- 1 Anaheim pepper
- 1/3 cup shredded purple cabbage
- shredded cheese of your choosing (I like white cheddar or Manchego for these)
Husk the corn and cut kernels off the cob. Rinse the mushrooms and then slice them into thick slices (you do not want thin slices for this). Cut off the top of the Anaheim peppers and slice them into about 2″ long and 1/2″ wide strips. Shred the purple cabbage.
Set out the tortillas on plates (I like to double these up).
Set your frying pan on medium heat to get it warmed up. Pan is ready when you throw a few drops of water on it and it sizzles. Throw the mushrooms and the Anaheim pepper slices in and work them around the pan (I used a wooden spoon for this). You’ll essentially be dry-sautéeing these. Once the mushrooms start releasing their moisture, throw the corn in the pan. Keep stirring for about 7 or so minutes until the corn changes color (you can test a kernel for tenderness).
Spoon in the mixture on your tortillas. Add a sprinkle of the red cabbage and a sprinkle of the shredded cheese to each and serve with any sides you like (chips and salsa are always a safe bet).
Makes 4-8 tacos. Any leftovers can be stored in the fridge up to a few days. Reheat leftovers in a pan on low heat.