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.
- 1Heat 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.
- 2Add mushrooms and remaining 1/2 teaspoon salt and cook, stirring occasionally, until mushrooms are browned and tender, about 6 minutes.
- 3Remove 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.