Recipe: Roasted Mushroom and Poblano Tacos

Recipe: Roasted Mushroom and Poblano Tacos

Sheela Prakash
Oct 17, 2017
(Image credit: Joe Lingeman)

Here's exactly what should be on the roster for your next Taco Tuesday: smoky, savory tacos that just so happen to be meatless. You won't miss the chicken or steak one bit because the thick slices of portobello mushrooms and poblano peppers are nearly as meaty and equally as satisfying. The healthy sprinkle of crumbled goat cheese on each taco definitely doesn't hurt either.

(Image credit: Joe Lingeman)

Vegetarian Tacos That Everyone Can Get Behind

These tacos are guaranteed to please vegetarians and carnivores alike. That's because the veggies used as filling are far from a sad meat replacement. Instead, they are quickly marinated in a mix of olive oil, lime juice, and spices, then roasted at high heat until tender, charred, and smoky. Once they're piled into warm corn tortillas, the only thing left is a finishing touch: plenty of bright, fresh cilantro and salty, tangy goat cheese to offset the earthiness of the vegetables and to ensure that each bite is the best bite.

Roasted Mushroom and Poblano Tacos

Serves 4

  • For the tacos:
  • 3 tablespoons

    olive oil

  • 1 1/2 tablespoons

    freshly squeezed lime juice

  • 1/2 teaspoon

    ground cumin

  • 1/2 teaspoon

    ground coriander

  • 1/4 teaspoon

    chili powder

  • 3/4 teaspoon

    kosher salt

  • 4

    medium portobello mushrooms, stems removed and cut into 1/2-inch slices

  • 2

    poblano peppers, cored, seeded, and cut into 1/2-inch strips

  • 1

    medium red onion, cut into 1/4-inch slices

  • 8

    corn tortillas

  • For serving:
  • 3 ounces

    fresh goat cheese, crumbled (about 3/4 cup)

  • 1/3 cup

    coarsely chopped fresh cilantro

  • Lime wedges

Arrange 1 rack in the middle of the oven and 1 rack below it, then heat to 425°F.

Place the oil, lime juice, cumin, coriander, chili powder, and salt in a large bowl and whisk to combine. Add the mushrooms, peppers, and onion and toss to evenly coat the vegetables in the marinade. Transfer the vegetables to a rimmed baking sheet and spread into an even layer.

Roast for 10 minutes, stirring halfway through. Meanwhile, stack the tortillas on a large sheet of aluminum foil and wrap completely in the foil; set aside.

Place the foil-wrapped tortillas on the lower rack. Roast until the vegetables are tender and lightly charred, 12 to 15 minutes more.

Fill the tortillas with the mushroom and pepper mixture, then top each with goat cheese and cilantro. Serve with lime wedges.

Recipe Notes

Storage: Leftover taco filling can be stored in an airtight container in the refrigerator for up to 5 days.

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