Mushroom and Pepper Fajita Tacos

with pickled red onions

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Tacos are, in a few words, a little slice of heaven. How many flavors can be folded into one hand-held tortilla? Don't answer that question yourself until you've had these tasty morsels. Mushrooms bring the umami blast, plus bell and poblano peppers for extra fresh vegetables. Topped with pickled onion, lime crema, and queso fresco, these tacos may just be the answer you need for your weekly taco night. Tip: Get your best zest: use the small holes of the grater, and press into it until the colored skin comes off. Zest as little of the white beneath as possible: the white is called pith, and is quite bitter.

In Your Box (serves 2)

  • 1 Red Onion
  • 1 Lime
  • 8 oz. Cremini Mushrooms
  • 1 Red Bell Pepper
  • 1 Poblano Pepper
  • Info
    2 oz. Sour Cream
  • 1 Tbsp. Chile and Cumin Rub
  • Info
    6 Small Flour Tortillas
  • Info
    1 oz. Queso Fresco

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    533
  • Carbohydrates
    67g
  • Fat
    21g
  • Protein
    16g
  • Sodium
    1433mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Halve and peel red onion. Slice halves into thin strips. Zest and halve lime. Cut one half into wedges and juice the other half. Quarter mushrooms. Stem, seed, remove ribs, and slice red bell pepper and poblano pepper into thin strips. Cut strips into 2" pieces.

  • 2

    Pickle Onions and Make Lime Crema

    In a mixing bowl, combine half the red onion (reserve remaining for vegetables), 1 Tbsp. lime juice (reserve remaining for crema), 1 tsp. water, and a pinch of salt. Set aside at least 8 minutes. In another mixing bowl, combine sour cream and 1 tsp. lime juice. Set aside.

  • 3

    Sear the Mushrooms

    Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add mushrooms to hot pan and stir occasionally until lightly browned, 3-4 minutes. Meat lovers! If using protein, cook before mushrooms and transfer to a plate. Use a large non-stick pan (no need to wipe clean). If using chicken, pat dry. Season all over with ¼ tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil over medium-high heat until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using shrimp, pat dry and season with a pinch of salt and pepper. Cook with 2 tsp. olive oil over medium-high heat until shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. If using ground beef, combine with ¼ tsp. salt and a pinch of pepper. Stir occasionally over medium-high heat until no pink remains, 4-6 minutes.

  • 4

    Cook the Vegetables

    Add poblano pepper, red bell pepper, remaining red onion, and ½ tsp. salt to pan. Stir occasionally until tender, 4-5 minutes. If using protein, add to pan and stir occasionally until heated through, 1-2 minutes. Remove from burner. Stir in seasoning blend and 1 tsp. lime zest.

  • 5

    Warm Tortillas and Finish Dish

    Wrap tortillas in a damp paper towel and microwave until warm, 30 seconds. Plate dish as pictured on front of card, filling tortillas with vegetables and topping with lime crema, pickled onion (to taste), and queso fresco. Squeeze lime wedges over tacos (to taste). Bon appétit!

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