Chipotle Grilled Mushroom Taco Bar

Ingredients

• 1/2 cup fresh orange juice
• 1/4 cup vegetable oil
• 1/4 cup cider vinegar
• 2 tablespoons dark brown sugar
• 1 to 2 canned chipotles in adobo sauce, plus 1 to 2 tablespoons of the sauce
• Kosher salt and freshly ground black pepper
• 8 large portobello mushroom caps (about 2 pounds), stems removed
• Corn Salsa:
• 2 tablespoons vegetable oil, plus more for oiling the grill grates
• 4 ears corn, shucked
• 1/4 cup mayonnaise
• 2 tablespoons grated Parmesan
• 2 teaspoons grated lime zest
• 2 tablespoons fresh lime juice
• 1/2 cup loosely packed fresh cilantro leaves
• 24 soft corn tortillas, warmed
• 2 cups shredded Monterey Jack
• 2 cups prepared pico de gallo or salsa
• 1 cup thinly sliced red radishes
• 2 avocados, diced
• 2 limes, cut into 8 wedges each

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