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Poblano Pepper and Mushroom Tacos

Ingredients

  • 7 cloves garlic, divided
  • 1 lime, juiced
  • 4 portobello mushrooms, sliced
  • 8 ounces cremini mushrooms, sliced or quartered
  • 2 whole poblano peppers, stemmed, cored and cut into thin strips
  • 1 medium onion, thinly sliced
  • 6 tablespoons extra virgin olive oil, divided
  • 1 1/4 teaspoon cumin, divided
  • 1 1/2 teaspoon sea salt, divided
  • 3/4 teaspoon coarsely-ground black pepper, divided

Directions

Prep: 1. Mince 4 cloves of garlic. 2. Juice lime. 3. Cut/slice: mushrooms, peppers and onion. 4. Combine 1/4 cup olive oil, minced garlic, lime juice, 1 teaspoon cumin, 1 teaspoon salt and 1/2 teaspoon black pepper in a large ziplock bag or bowl. 5. Add mushrooms, pepper and onions and toss with marinade until completely coated. 6. Seal (or cover with plastic wrap or foil, if using the dish) and marinate at room temperature for 15 minutes. Make: 1. Add oil to sauté pan and reduce heat to medium-high. 2. Add marinated veggies and whole garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon cumin and 1/4 teaspoon black pepper cook for about 5 minutes. 3. Assemble veggies into tacos with flour or corn tortillas or even lettuce wraps.

Notes

We recommend dressing it up with chopped fresh cilantro, avocado slices, lime wedges, salsa verde or crumbled cotija cheese!

Goes great with these recipes

Lettuce Leaf Wraps
Warm Corn Tortillas
Warm Flour Tortillas

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