She Strengthens

Vibrant Vegetarian Tacos to Spice Up Your Mealtime

Get ready to tantalize your taste buds with these mouth-watering vegetarian tacos, packed with an array of flavors and textures. Savory mushrooms, spicy poblano peppers, and sweet onions come together in perfect harmony, making for a fun and interactive meal.

The Perfect Blend of Flavors

To start, you’ll need to prepare a few essential components. Queso fresco, a mild white cheese that holds its shape when heated, is a must-have. Find it in the refrigerated cheese section of your local grocery store or at specialty cheese shops. If you’re feeling adventurous, try making your own Pickled Jalapeños or Pickled Red Onions to add an extra layer of flavor.

Game Plan

Before diving into the recipe, take a few minutes to prepare the pickled toppings, if using. With just 15 minutes of active cooking time, this easy recipe yields 8 delicious tacos.

Ingredients

• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 fresh poblano or pasilla chile, seeded and cut into 1/4-inch-thick strips
• 1/2 medium yellow onion, sliced into 1/4-inch-thick strips
• 1 garlic clove, minced
• 1 1/2 teaspoons kosher salt
• 1/2 pound portobello mushrooms, cleaned and sliced into 1/4-inch-wide strips
• 1 medium Roma tomato, medium dice
• 2 tablespoons coarsely chopped fresh cilantro
• 1 teaspoon freshly squeezed lime juice
• 8 (5-1/2-inch) corn tortillas, warmed

Optional Garnishes

• 1/2 cup crumbled queso fresco
• 1 medium avocado, thinly sliced
• Pickled Jalapeños or Pickled Red Onions
• Lime wedges

Bringing it All Together

Heat the oil in a large sauté pan over medium heat until shimmering. Add the cumin and oregano, cooking until fragrant, about 1 minute. Next, add the chile, onion, garlic, and 1 teaspoon of the salt, cooking until the onion is tender, about 7 minutes. Then, add the mushrooms and remaining 1/2 teaspoon salt, cooking until they’re browned and tender, about 6 minutes. Remove the pan from heat and stir in the tomato, cilantro, and lime juice. Season with salt and freshly ground black pepper. Divide the mixture among the tortillas and serve with your choice of garnishes.