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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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.
Ingredients
- 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
Preparation
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