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Mushroom and Chile Tacos
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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.

Instructions

  1. 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.
  2. 2Add mushrooms and remaining 1/2 teaspoon salt and cook, stirring occasionally, until mushrooms are browned and tender, about 6 minutes.
  3. 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.
  • Mushroom and Chile Tacos
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