Poblano-Mushroom Tacos


Salty, crumbly cotija cheese perks up the earthy flavors of mushrooms, onions, and poblano chiles; if you can’t find cotija cheese, try feta. Serve in warmed flour or corn tortillas.

  • 4Servings


  • 1 medium red onion, thinly sliced (11/4 cups)
  • 1 tsp. ground cumin
  • 10 oz. cremini mushrooms, quartered (4 cups)
  • 1 medium poblano chile, thinly sliced
  • 1/3 cup crumbled cotija or feta cheese


1. Coat large nonstick skillet with cooking spray, and heat over medium-high heat. Add onion, and sauté 5 minutes, or until soft.

2. Add cumin, and sauté 30 seconds. Add mushrooms and poblano chile, and season with salt and pepper, if desired. Sauté 5 minutes, or until most of liquid has evaporated. Serve in tortillas topped with cheese.

Nutrition Information

  • Calories: 79
  • Carbohydrate Content: 8 g
  • Cholesterol Content: 14 mg
  • Fat Content: 4 g
  • Fiber Content: 2 g
  • Protein Content: 6 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 212 mg
  • Sugar Content: 3 g