Portabella Chile Tacos

• 1 tablespoon Extra virgin olive oil
• 1 teaspoon Ground cumin
• ½ teaspoon Dried oregano
• 1 Fresh poblano chile, seeded and cut into ¼” thick strips
• ½ medium Yellow onion, sliced into ¼” thick strips
• 1 Clove garlic, minced
• 1 teaspoon Kosher salt
• ½ pound Portabella mushrooms, sliced into ¼” wide strips
• 1 medium Roma tomato, diced
• 2 tablespoons Coarsely chopped fresh cilantro
• 1 teaspoon Freshly squeezed lime juice
• 1 medium Avocado, thinly sliced
• 8 5½ inch corn tortillas, warmed

Heat oil in a large sauté pan over medium heat until shimmering. Add cumin and oregano and cook until fragrant, about 1 minute. Add chiles, onions, garlic, and ½ teaspoon of the salt and cook until onion is tender, about 7 minutes.

Add mushrooms and remaining ½ teaspoon salt and cook, stirring occasionally, until mushrooms are browned and tender, about 6 minutes. Remove the pan from heat and stir in tomato, cilantro, and lime juice. Season with salt and freshly ground black pepper. Divide mixture among tortillas and serve with sliced avocado garnish.

Optional garnish: Top with crumbled queso fresco. (Servings: 4 Yield: 8 tacos)

Nutritional Information