Mushroom and Chile Tacos

* 1 tablespoon vegetable oil
* 1 teaspoon ground cumin
* 1/2 teaspoon dried oregano
* 1 fresh poblano or pasilla chile, seeded and cut into 1/4-inch-thick strips
* 1/2 medium yellow onion, sliced into 1/4-inch-thick strips
* 1 garlic clove, minced
* 1 1/2 teaspoons kosher salt
* 1/2 pound portobello mushrooms, cleaned and sliced into 1/4-inch-wide strips
* 1 medium Roma tomato, medium dice
* 2 tablespoons coarsely chopped fresh cilantro
* 1 teaspoon freshly squeezed lime juice
* 8 (5-1/2-inch) corn tortillas, warmed
*

Optional garnishes:

* 1/2 cup crumbled queso fresco
* 1 medium avocado, thinly sliced
* Pickled Jalapeños or Pickled Red Onions
* Lime wedges

1. Heat oil in a large sauté pan over medium heat until shimmering. Add cumin and oregano and cook until fragrant, about 1 minute. Add chile, onion, garlic, and 1 teaspoon of the salt and cook until onion is tender, about 7 minutes.
2. Add mushrooms and remaining 1/2 teaspoon salt and cook, stirring occasionally, until mushrooms are browned and tender, about 6 minutes.
3. 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 optional garnishes.


Number of Servings: 8

Recipe submitted by SparkPeople user LINDSAYC77.