Ingredients
1¼ pounds cremini mushrooms, trimmed and quartered
1¼ pounds cauliflower florets, cut into 1-inch pieces
¼ cup vegetable oil
2 teaspoons table salt, divided
¼ cup minced canned chipotle chile in adobo sauce, divided
½ red onion, sliced thin
½ cup distilled white vinegar
2 tablespoons sugar
⅔ cup Mexican crema
3 cups thinly sliced red cabbage
12 (6-inch) corn tortillas, warmed
Directions
1
Adjust oven rack to lowest position and heat oven to 500 degrees. Toss mushrooms, cauliflower, oil, and 1½ teaspoons salt together on rimmed baking sheet. Roast until liquid has mostly evaporated, 23 to 25 minutes. Stir 3 tablespoons chipotle into mushroom mixture and continue to roast until lightly browned, 3 to 5 minutes longer.
2
Meanwhile, combine onion, vinegar, sugar, and remaining ½ teaspoon salt in large bowl. Microwave, covered, until hot, about 2 minutes. Combine crema and remaining 1 tablespoon chipotle in small bowl.
3
Stir cabbage into onion mixture. Divide mushroom mixture, crema, and cabbage mixture evenly among tortillas. Serve.