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.
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You Will Need
Large Non-Stick Pan
Before You Cook
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.
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 red 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.
Meat lovers! If using protein, cook before mushrooms and transfer to a plate. Use same pan to cook mushrooms (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 in a large non-stick pan over medium-high heat until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using shrimp, pat dry. Cook with 2 tsp. olive oil in a large non-stick pan 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 in a large non-stick pan over medium-high heat until no pink remains, 4-6 minutes.
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.
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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