Meal Kit

Mushroom and Pepper Fajita Tacos

with quick-pickled red onions

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 7 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 onions, 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)

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

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Zest and halve lime. Cut one half into wedges and juice the other half.

    Quarter mushrooms.

    Halve and peel onion. Slice halves into thin strips.

    Stem, remove seeds and ribs, and slice bell pepper and poblano into thin strips. Cut strips into 2" pieces. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

  2. 2

    Quick-Pickle Onions and Make Lime Crema

    In a mixing bowl, combine half the onions (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 remaining lime juice. Set aside.

  3. 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.

  4. 4

    Cook the Vegetables

    Add poblanos, bell peppers, remaining onions, and 1/4 tsp. salt to hot pan. Stir occasionally until tender, 4-5 minutes.

    Remove from burner. Stir in chile and cumin rub and 1 tsp. lime zest.

  5. 5

    Warm Tortillas and Finish Dish

    Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

    Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.

    Plate dish as pictured on front of card, filling tortillas with vegetables and topping with lime crema, quick-pickled onions (to taste), and cheese. Squeeze lime wedges over to taste. Bon appétit!

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