Meal Kit
Mushroom and Pepper Fajita Tacos
with pickled red onions
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Scott Gorsky
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)
- 8 oz. Cremini Mushrooms
- 1 Onion
- 1 Red Bell Pepper
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6 Small Flour Tortillas
- 1 Poblano Pepper
- 1 Lime
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2 oz. Sour Cream
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1 oz. Queso Fresco Crumbles
- 1 Tbsp. Chile and Cumin Rub
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.
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Nutrition (per serving)
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Calories500
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Carbohydrates63g
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Net Carbs57g
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Fat23g
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Protein15g
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Sodium1510mg
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
Customize It Instructions
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Meatlovers! If adding protein, season with a pinch of salt and pepper and cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using Impossible burger, break up burger until heated through, 4-6 minutes. If using shrimp, cook until shrimp reach minimum internal temperature, 2-3 minutes per side. Add to tacos as desired.
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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 red bell pepper and poblano pepper 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 Pickle Onions and Make Lime Crema
In a mixing bowl, combine half the 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 remaining 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. -
4 Cook the Vegetables
Add poblano pepper, red bell pepper, remaining onion, and 1/4 tsp. salt to hot pan. Stir occasionally until tender, 4-5 minutes.
Remove from burner. Stir in seasoning rub and 1 tsp. lime zest. -
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, pickled onion (to taste), and queso fresco. Squeeze lime wedges over tacos to taste. Bon appétit!
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