Name: Umami Tacos
Yield: Serves 4 (makes 8 about tacos)
Cuisine: Mexican
Ingredients: 1 tablespoon safflower or olive oil; 2 teaspoons Homemade Taco Seasoning (That ’70s Taco), or store-bought taco blend; ½ cup Roasted Garlic Crema; 8 ounces thinly sliced shiitake mushrooms, stems discarded (about 2 cups); 4 teaspoons dark sesame oil; 1½ cups A Batch of Really Good Black Beans or 1 (15-ounce) can black beans, drained and rinsed; 1 tablespoon maple syrup; ¼ teaspoon pepper; 3 tablespoons lime juice; 1 large poblano chile pepper, seeded and finely chopped (see Taco Tips); 8 to 12 (6-inch) homemade flour tortillas, corn tortillas, or store-bought tortillas, warmed; 2 ears sweet corn, shucked, kernels shaved from the cob; Salt to taste; 2 tablespoons olive oil; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; ½ medium yellow onion, chopped; ½ teaspoon salt

Preparation info

Serves
4
(makes 8 about tacos)

Difficulty
Easy

Appears in

Tacos A-Z

By Ivy Manning

Published 2023

About

Every time you bite into a juicy steak, sample a dish with wild mushrooms, or nibble corn on the cob, you’re experiencing umami, the “meaty” or “savory” flavor sensation that is found in foods that are high in naturally occurring amino acids called glutamates. In this ultra-umami taco, maple-roasted shiitake mushrooms add an incredible “meaty” flavor and chew. A simple sauté of corn, onion, and poblano rounds out the umami, while homemade beans add protein.

Instead of sour cream or