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.
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips.
Zest and halve lime. Quarter one half and juice remaining half.
Stem, seed, remove ribs, and slice red bell pepper and poblano pepper into thin strips. Cut strips into 2" pieces.
Pickle Onions and Make Lime Crema
In a mixing bowl, combine half the onion (reserve remaining for vegetable mixture), 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.
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.
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 chile and cumin rub and 1 tsp. lime zest.
Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave, 30 seconds.
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!
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