Poblano and Mushroom Tacos

Ingredients for Poblano and Mushroom Tacos

• 2 tablespoons vegetable oil, divided

• 1 fresh poblano chilli, halved, seeded, thinly sliced into long strips

• 1/2 small red onion, sliced

• 90g crimini (baby bella) mushrooms, thinly sliced (about 190g )

• 1 teaspoon ground cumin

• 4 corn tortillas

• 4 thin slices Monterey Jack cheese

• Chopped fresh coriander

• Crumbled feta or Cotija cheese

• Assorted toppings (such as shredded lettuce, diced tomatoes, and hot sauce or salsa)

How to make Poblano and Mushroom Tacos

Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add poblano chilli, red onion, and mushrooms; sauté mixture until brown, about 5 minutes. Mix in ground cumin. Season to taste with salt. Transfer mixture to medium bowl.

Heat remaining 1 tablespoon vegetable oil in same skillet over medium-high heat. Add tortillas in single layer, draping up sides of skillet to fit. Divide mushroom mixture among tortillas, mounding on only 1 side. Place slice of Monterey Jack cheese atop filling in each tortilla. Fold plain tortilla halves over filling and press firmly. Cook until tortillas are brown, about 1 minute per side. Transfer tacos to plates. Open tacos; sprinkle with chopped coriander, crumbled feta or Cotija cheese, and toppings.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.