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Mushroom and Chile Tacos Recipe

Mushroom and Chile Tacos
Difficulty: Easy | Total Time: 15 mins | Active Time: | Makes: 8 tacos

These flavorful vegetarian tacos are filled with savory mushrooms, spicy poblano peppers, and sweet onions. A variety of garnishes make this a fun hands-on meal.

What to buy: Queso fresco is a mild white cheese that doesn’t melt when heated. It can be found in the refrigerated cheese case of most grocery stores or at specialty cheese shops or Latin markets.

INGREDIENTS
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 fresh poblano or pasilla chile, seeded and cut into 1/4-inch-thick strips
  • 1/2 medium yellow onion, sliced into 1/4-inch-thick strips
  • 1 garlic clove, minced
  • 1 1/2 teaspoons kosher salt
  • 1/2 pound portobello mushrooms, cleaned and sliced into 1/4-inch-wide strips
  • 1 medium Roma tomato, medium dice
  • 2 tablespoons coarsely chopped fresh cilantro
  • 1 teaspoon freshly squeezed lime juice
  • 8 (5-1/2-inch) corn tortillas, warmed

Optional garnishes:

INSTRUCTIONS
  1. Heat oil in a large sauté pan over medium heat until shimmering. Add cumin and oregano and cook until fragrant, about 1 minute. Add chile, onion, garlic, and 1 teaspoon of the salt and cook until onion is tender, about 7 minutes.
  2. Add mushrooms and remaining 1/2 teaspoon salt and cook, stirring occasionally, until mushrooms are browned and tender, about 6 minutes.
  3. Remove the pan from heat and stir in tomato, cilantro, and lime juice. Season with salt and freshly ground black pepper. Divide mixture among tortillas and serve with optional garnishes.