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Mushroom and Poblano Vegetarian Tacos
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Serves 8 |
Healthy, flavorful and easy to prepare.
Ingredients:
1 clove garlic, minced |
1/2 teaspoon oregano |
1/2 pound Portobello mushrooms, cleaned and sliced into 1/4-inch-wide strips |
8 corn tortillas, warmed |
1 1/2 teaspoons kosher salt, more for taste |
1 tablespoon vegetable oil |
1 teaspoon ground cumin |
1 poblano chile, seeded and cut into 1/4-inch-thick strips |
2 tablespoons fresh cilantro, coarsely chopped |
1/2 yellow onion, sliced into 1/4-inch-thick strips |
1 teaspoon lime juice |
1 Roma tomato, diced |
Ground black pepper, to taste |
Directions:
- Pour oil into a saute pan, turn to medium heat and coat evenly.
- Once oil is simmering, add oregano and cumin. Cook for 1 minute.
- Add garlic, chile, 1 teaspoon salt and onion to pan. Cook for 7 minutes, stir occasionally.
- Add remaining salt and mushrooms to pan. Stir and cook for 6 minutes. Mushrooms should be tender and browned.
- Remove pan from heat. Add lime juice, tomato and cilantro to pan. Sprinkle pepper and salt over top and stir.
- Spoon saute pan ingredients into tortillas.
Course: | Dinner, lunch, snack |
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