Mushroom and Chile Tacos Recipe

Name: Mushroom and Chile Tacos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 cup crumbled queso fresco; 1 medium avocado, thinly sliced; Pickled Jalapenos or Pickled Red Onions (see Game Plan note); Lime wedges

Servings: persons

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
1/2 cup crumbled queso fresco
1 medium avocado, thinly sliced
Pickled Jalapenos or Pickled Red Onions (see Game Plan note)
Lime wedges

1
Heat oil in a large saute pan over medium heat until shimmering.
2
Add cumin and oregano and cook until fragrant, about 1 minute.
3
Add chile, onion, garlic, and 1 teaspoon of the salt and cook until onion is tender, about 7 minutes.
4
Add mushrooms and remaining 1/2 teaspoon salt and cook, stirring occasionally, until mushrooms are browned and tender, about 6 minutes.
5
Remove the pan from heat and stir in tomato, cilantro, and lime juice.
6
Season with salt and freshly ground black pepper.
7
Divide mixture among tortillas and serve with optional garnishes.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Mushroom and Chile Tacos Recipe falls under the General 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.

That's it — enjoy your meal!