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.