Mai-Tacos Recipe – Eats Now

Name: Mai-Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 serrano chile, halved lengthwise; 2 tablespoons olive oil, divided; 12 ounces maitake mushrooms, coarsely chopped (about 6 cups); 3 green onions, thinly sliced; 2 garlic cloves, minced; 1/4 cup organic vegetable broth; 1/2 teaspoon kosher salt, divided; 1/8 teaspoon ground red pepper; 2/3 cup canned unsalted pinto beans, rinsed and drained; 1 cup fresh corn kernels; 1/2 poblano chile, seeded and julienned (about 1/2 cup); 8 (6-inch) corn tortillas; 1 cup thinly sliced napa (Chinese) cabbage; 3 ounces queso fresco, crumbled (about 3/4 cup); 8 teaspoons Mexican hot sauce (such as Valentina); 8 lime wedges

Servings: persons

1 serrano chile, halved lengthwise
2 tablespoons olive oil, divided
12 ounces maitake mushrooms, coarsely chopped (about 6 cups)
3 green onions, thinly sliced
2 garlic cloves, minced
1/4 cup organic vegetable broth
1/2 teaspoon kosher salt, divided
1/8 teaspoon ground red pepper
2/3 cup canned unsalted pinto beans, rinsed and drained
1 cup fresh corn kernels
1/2 poblano chile, seeded and julienned (about 1/2 cup)
8 (6-inch) corn tortillas
1 cup thinly sliced napa (Chinese) cabbage
3 ounces queso fresco, crumbled (about 3/4 cup)
8 teaspoons Mexican hot sauce (such as Valentina)
8 lime wedges

1
Remove and discard seeds and membranes from half of serrano. Finely chop both chile halves.
2
Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add mushrooms; saute 4 to 5 minutes or until mushrooms are browned, stirring occasionally. Add serrano, green onions, and garlic; saute 30 seconds. Add broth, 1/4 teaspoon salt, and red pepper; reduce heat, and cook 3 minutes or until mushrooms are tender. Stir in beans. Remove mushroom mixture from pan; wipe pan clean with a paper towel.
3
Increase heat to high. Add remaining 1 tablespoon oil to pan; swirl to coat. Add corn and poblano; saute 2 minutes or until slightly softened. Stir in remaining 1/4 teaspoon salt.
4
Heat tortillas according to package directions.
5
Place 1/3 cup mushroom mixture in each tortilla. Divide corn mixture evenly among tacos. Top each taco with 2 tablespoons cabbage, 1 1/2 tablespoons cheese, and 1 teaspoon hot sauce. Serve with lime wedges.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 serrano chile, halved lengthwise, 2 tablespoons olive oil, divided, 12 ounces maitake mushrooms, coarsely chopped (about 6 cups), 3 green onions, thinly sliced, and more.

Yes, Mai-Tacos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mai-Tacos

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