Description

Craving a vibrant, vegetarian taco that’s bursting with flavor and perfect for a quick meal? These Poblano and Mushroom Tacos with Tomatoes and Goat Cheese are your go-to! Featuring a savory filling of sautéed poblano peppers and mushrooms, paired with a fresh tomato-lime topping and creamy goat cheese, these tacos deliver bold Mexican-inspired flavors in every bite.

Ingredients

Filling

Extra-Virgin Olive Oil (2 Tbsp): Enhances sautéing and adds richness.
Red Onion (1, diced): Provides sweet, savory depth.
Garlic Cloves (2, minced): Infuses aromatic intensity.
Poblano Peppers (2, diced): Add mild heat and earthy flavor.
Mushrooms (1 pint, thinly sliced): Bring umami and tender texture.
Salt and Black Pepper (to taste): Seasons the filling to perfection.

Tacos

Cherry Tomatoes (1 pint, halved): Deliver fresh, juicy flavor.
Lime Juice (from 1 lime): Adds bright, tangy zest.
Fresh Parsley (¼ cup, chopped): Provides vibrant, herbaceous notes.
Salt and Black Pepper (to taste): Seasons the tomato topping.
Flour Tortillas (12): Form the soft, toasted taco base (use low-carb or gluten-free for dietary needs).
Crumbled Goat Cheese (¾ cup): Adds creamy, tangy richness.
Lime Wedges (for serving): Offer extra zing for garnish.

Substitutions and Variations

Poblano Peppers: Swap with bell peppers for milder flavor or jalapeños for more heat.
Mushrooms: Use cremini, shiitake, or oyster mushrooms; omit for a pepper-focused filling.
Flour Tortillas: Replace with low-carb tortillas (e.g., almond flour or coconut flour-based), corn tortillas (gluten-free), or lettuce wraps for keto.
Goat Cheese: Substitute with feta, queso fresco, or dairy-free cheese for vegan.
Parsley: Use cilantro or basil for a different herbaceous profile.
Add-Ins: Include ½ cup sautéed zucchini, spinach, or grilled corn for extra veggies.
Keto Adjustment: Use low-carb tortillas, reduce tomatoes to ½ pint, and ensure goat cheese is full-fat (~5g net carbs per serving).
Spicy Version: Add ½ tsp red pepper flakes or a diced jalapeño to the filling for extra heat.
Protein-Packed Version: Add grilled chicken, shrimp, or crumbled chorizo for a non-vegetarian option.

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Instructions

Step 1: Make the Filling

Heat 2 Tbsp extra-virgin olive oil in a large sauté pan over medium heat.
Add 1 diced red onion and sauté for 4–5 minutes until tender.
Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
Add 2 diced poblano peppers and 1 pint thinly sliced mushrooms. Sauté for 7–8 minutes until tender.
Season with salt and black pepper to taste. Set aside.

Tip: Dice peppers and onions uniformly for even cooking; stir occasionally to prevent sticking.

Step 2: Prepare the Tomato Topping

In a medium bowl, toss 1 pint halved cherry tomatoes with the juice of 1 lime and ¼ cup chopped fresh parsley.
Season with salt and black pepper to taste. Set aside.

Tip: Halve tomatoes evenly for consistent texture; toss gently to avoid crushing.

Step 3: Toast the Tortillas

Heat a large skillet over medium heat.
Working in batches, place 2–3 flour tortillas in the skillet and toast for 1 minute per side until lightly browned.
Repeat until all 12 tortillas are toasted. Keep warm in a clean kitchen towel.

Tip: Don’t over-toast to keep tortillas pliable; stack in a towel to retain heat.

Step 4: Assemble and Serve

Divide the poblano-mushroom filling evenly among the 12 toasted tortillas.
Top each taco with about 2 Tbsp of the tomato mixture and 1–2 tsp crumbled goat cheese.
Garnish with lime wedges and serve immediately.

Tip: Assemble just before serving to keep tortillas crisp; serve lime wedges on the side for squeezing.