Description
Poblano and Mushroom Tacos with Tomatoes and Goat Cheese deliver a vibrant, flavorful experience that is both simple to prepare and sure to impress. Each warm tortilla is filled with roasted poblano peppers, umami-rich mushrooms, fresh tomatoes, and creamy goat cheese, creating a satisfying dish that brings joy to every bite. Perfect for gatherings or a cozy night in, these tacos are customizable and can easily accommodate various dietary preferences.
Ingredients
Scale
- 2 large poblano peppers
- 8 oz cremini mushrooms, sliced
- 2 medium ripe tomatoes, diced
- 4 oz goat cheese, crumbled
- 4 corn or flour tortillas
- 2 tsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Roast poblano peppers on a lined baking sheet until charred (about 20 minutes).
- In a skillet, heat olive oil over medium heat. Sauté mushrooms and tomatoes for about 8 minutes until softened.
- Remove roasted peppers from the oven, peel off skin under running water if needed, seed, and chop finely. Add to the mushroom mixture.
- Season with cumin, chili powder, salt, and pepper; cook for another 3 minutes.
- Warm tortillas until pliable. Fill each with the mixture and top with crumbled goat cheese.
- Serve with lime wedges for squeezing over tacos before enjoying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (130g)
- Calories: 215
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg