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Mushroom and Poblano Vegetarian Tacos
Serves 8 |
Healthy, flavorful and easy to prepare.
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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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