Mushroom and Poblano Tacos with Pico de Gallo

mushroom and poblano taco with pico de gallo on plate
Makes 4
Prep 15 m
Cook 13 m

Ingredients

Directions

  1. 1 of 6 Heat oven to 250 degrees . Wrap tortillas in aluminum foil and place in oven.
  2. 2 of 6 Place a fine-mesh strainer over a medium bowl. Add tomatoes, 1/2 cup onion, jalapeno and 1/8 tsp salt; toss to combine. Let drain.
  3. 3 of 6 Meanwhile, heat 1 tbsp oil in a large nonstick pan over medium. Add half the mushrooms, poblano, garlic, cumin and remaining onion plus 1/8 tsp salt; cook 6 minutes, until browned on both sides. Transfer to a plate. Repeat with remaining oil, mushrooms, poblano, garlic, cumin and onion plus 1/8 tsp salt; cook 6 minutes and leave in pan.
  4. 4 of 6 Return first batch of mushrooms to pan. Add beer and cook, scraping up browned bits, 1 minute. Remove from heat and stir in 2 tbsp cilantro and 1/8 tsp salt.
  5. 5 of 6 Transfer drained tomato mixture to a bowl. Stir in lime juice, 1 tbsp cilantro and 1/8 tsp salt.
  6. 6 of 6 Remove tortillas from oven and divide mushrooms evenly among them. Top with pico de gallo and queso fresco.
Nutrition Information for Mushroom and Poblano Tacos with Pico de Gallo
Servings Per Recipe: 4
Per Serving: 7 g fiber, 37 g carb., 10 g pro., 10 g sugar, 291 kcal cal., 3 g sat. fat, 13 g Fat, total, 429 mg sodium