Mushroom And Charred Corn Tacos With Guacamole

• 2 ripe peeled avocados
• 1/4 cup chopped fresh cilantro
• 3 tablespoons finely chopped red onion
• 1 1/2 tablespoons fresh lime juice
• 1 teaspoon kosher salt, divided
• 1/4 cup Mexican crema
• 1 tablespoon adobo sauce (from canned chipotle chiles)
• 2 cups fresh yellow corn kernels (about 4 ears)
• 2 tablespoons olive oil
• 1 cup finely chopped stemmed and seeded fresh poblano chile (about 2 medium poblanos)
• 4 cups sliced mixed mushrooms (such as cremini, shiitake, and oyster; about 8 ounces)
• 4 garlic cloves, minced
• 6 tablespoons crumbled Cotija or feta cheese
• Fresh cilantro leaves (optional)

1. Place avocados in a medium bowl; mash until smooth. Stir in chopped cilantro, onion, juice, and 1/4 teaspoon salt; set aside.
2. Combine crema and adobo in a small bowl, stirring until well blended; set aside.
3. Heat a large cast-iron skillet over high heat. Add corn to pan; cook 4 minutes or until corn is caramelized and lightly charred, stirring occasionally. Place corn in a large bowl.
4. Wipe pan clean with paper towels; return to medium-high heat. Add oil to pan; swirl to coat. Add poblano; saute 4 minutes or until tender. Add mushrooms and garlic; saute 2 minutes. Stir in remaining 3/4 teaspoon salt; saute mushroom mixture 4 minutes or until most of liquid evaporates. Add mushroom mixture to corn; stir to combine.
5. Place 2 warm tortillas on each of 6 plates. Spread 1 1/2 tablespoons avocado mixture in a 4-inch circle in center of each tortilla. Top each with 1/4 cup mushroom mixture, 1 1/2 teaspoons crema mixture, and 1 1/2 teaspoons cheese. Top with cilantro leaves, if desired.

avocados, fresh cilantro, red onion, lime juice, kosher salt, crema, adobo sauce, fresh yellow corn kernels, olive oil, poblano chile, mixed mushrooms, garlic, feta cheese, cilantro

Taken from www.myrecipes.com/recipe/mushroom-charred-corn-tacos-guacamole (may not work)