Poblano and Mushroom Tacos

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These smoky poblano and mushroom tacos are a vibrant vegetarian option for anyone looking to bring a taste of Mexico into their kitchen. The combination of earthy chestnut mushrooms and the mild, lingering heat of the poblano chilli creates a deeply savoury filling that satisfies even the most dedicated meat-eater. By frying the tortillas with the filling inside, you achieve a beautifully crisp exterior and a molten, cheesy centre that provides a wonderful contrast to the fresh garnishes.

Perfect for a quick midweek dinner or a relaxed weekend lunch, this dish is naturally gluten-free when using corn tortillas. The addition of salty feta or traditional Cotija cheese adds a sharp finish that cuts through the richness of the Monterey Jack. Serve these tacos with shredded lettuce, a squeeze of lime, and your favourite spicy salsa for a nutritious and wholesome meal that is packed with authentic flavour.

Ingredients for Poblano and Mushroom Tacos

2 matskedar vegetabilisk olja, delad
1 fresh poblano chilli, halved, seeded, thinly sliced into long strips
1/2 small red onion, sliced
90g crimini (baby bella) mushrooms, thinly sliced (about 190g )
1 tesked malen kummin
4 corn tortillas
4 thin slices Monterey Jack cheese
Hackad färsk koriander
Crumbled feta or Cotija cheese
Assorted toppings (such as shredded lettuce, diced tomatoes, and hot sauce or salsa)

How to make Poblano and Mushroom Tacos

Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add poblano chilli, red onion, and mushrooms; sauté mixture until brown, about 5 minutes. Mix in ground cumin. Season to taste with salt. Transfer mixture to medium bowl.

Heat remaining 1 tablespoon vegetable oil in same skillet over medium-high heat. Add tortillas in single layer, draping up sides of skillet to fit. Divide mushroom mixture among tortillas, mounding on only 1 side. Place slice of Monterey Jack cheese atop filling in each tortilla. Fold plain tortilla halves over filling and press firmly. Cook until tortillas are brown, about 1 minute per side. Transfer tacos to plates. Open tacos; sprinkle with chopped coriander, crumbled feta or Cotija cheese, and toppings.

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