Mushroom and Pepper Fajita Tacos

with pickled red onions

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy

Calories Conscious
Vegetarian
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.

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
  • Nutrition (per serving)

  • Calories
    566
  • Carbohydrates
    71g
  • Fat
    23g
  • Protein
    16g
  • Sodium
    1734mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

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

  • Step 2 - Pickle Onions and Make Lime Crema
    2

    Pickle Onions and Make Lime Crema

    In a mixing bowl, combine half the onion (reserve remaining for vegetable mixture), 1 Tbsp. lime juice, 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.

  • Step 3 - Sear the Mushrooms
    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.

  • Step 4 - Cook the Vegetables
    4

    Cook the Vegetables

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

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Wrap tortillas in a damp paper towel and microwave, 30 seconds. Alternatively, heat tortillas in a pan over medium heat, 30-45 seconds per side. Plate dish as pictured on front of card, placing vegetables in tortillas and topping with lime crema, pickled onion (to taste), and queso fresco. Squeeze lime wedges over tacos to taste. Bon appétit!