Name: Roasted Poblano And Mushroom Tacos
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 large poblano peppers; 8 oz cremini mushrooms, sliced; 1 onion, chopped; 2 cloves of garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp chili powder; Salt and pepper to taste; 2 tbsp olive oil; 8 small corn tortillas; Toppings: crumbled queso fresco, chopped cilantro, lime wedges

Instructions

Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 20-25 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven and let them cool. Once cooled, peel off the skin, remove the seeds, and slice the peppers into strips.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the sliced mushrooms to the skillet and cook until they start to release their moisture and turn golden brown, about 10 minutes. Stir occasionally to ensure even cooking.
Add the roasted poblano strips to the skillet along with the ground cumin, smoked paprika, chili powder, salt, and pepper. Stir well to combine all the ingredients and let the flavors meld together for another 5 minutes.
In a separate skillet, heat the corn tortillas until warm and slightly charred, about 1-2 minutes per side.
To assemble the tacos, spoon the poblano and mushroom mixture onto each warm tortilla. Top with crumbled queso fresco, chopped cilantro, and a squeeze of fresh lime juice.
Serve the Roasted Poblano and Mushroom Tacos hot and enjoy the delicious medley of flavors and textures in every bite.

Ingredients

Instructions

Nutrition Facts

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