For the dressing: Whisk
up the Chermoula
Sauce with the vinegar and vegetable juice. Store in the refrigerator until ready to serve.
For the taco topping: Char the poblanos over a flame on a gas burners or char
under the broiler until the skins are blackened
all over. Place the peppers in a bowl. Cover and cool the peppers slightly. Then peel
the peppers, and chop. Reserve for later use.
Heat the oil over medium-high to high heat, add the mushrooms and brown a few minutes then add the corn and cook until it starts to brown as well, 5 to 7 minutes more. Add the garlic, onions, oregano, chili powder and some salt and pepper. Cook until the onions
are tender crisp, couple of minutes, then deglaze
pan with the beer. Add the tomatoes
and poblanos, and cook to just heat through. Turn off the heat and cool. Store in the refrigerator for a make-ahead meal. Reheat over medium-high heat until just hot through.
To serve, line a serving platter, bowl or individual shallow bowls with the lettuce and fill with the warmed salad. Top with Tortilla Strips, cheese
, peppers and scallions. Pour the dressing
evenly over top and serve.