Poblano and Mushroom Tacos

There’s no better way to celebrate Cinco de Mayo than with Poblano and Mushroom Tacos.  Or , you could also celebrate your weekly Taco Tuesday with these delicious babies.  Either way, you should make these!

I have been making these since my kids were young and aside from my vegan/vegetarian/now-pescaterian daughter, meat is always something that the boys insisted on.  But, no one seemed to notice that the meat was absent in this mixture of sautéed veggies.  The flavor is so robust and hearty that no questions were asked!

This is such a quick dinner.  In less than 30 minutes, dinner is on the table.  That’s sweet music to my ears!

Simply slice poblano chiles, mushrooms and red onions and sauté them until they are nice and brown.  That will take about 10 minutes.  Set the veggies aside and wipe out the skillet.

Add some additional vegetable oil to the skillet, lay down 4 corn tortillas (you might have to drape them up the sides of the skillet), and divide the mushroom mixture between the tortillas.  

Top the mixture with grated pepper Jack cheese and fold them in half.  Cook the tortillas until they are nicely browned, about 1-2 minutes per side.

See how easy and quick?  I love to open them up and add Cotija or Feta cheese along with chopped cilantro.  I also add toppings such as diced tomatoes, avocados, shredded lettuce, guacamole, and salsa.  Sky’s the limit!

Share Your Thoughts...

Lastly, if you make Poblano and Mushroom Tacos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Poblano and Mushroom Tacos

Makes: 4 tacos, 2 servings

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes


  • 2 tbsp vegetable oil, divided
  • 1 fresh poblano chile, halved, seeded, thinly sliced into long strips
  • 1/2 small red onion, thinly sliced
  • 3 ounces baby bella mushrooms (Crimini), thinly sliced (about 1 1/4 cups)
  • 1 tsp cumin
  • Kosher salt, to taste
  • 4 corn tortillas
  • 1/4-1/2 cup grated Pepper Jack cheese
  • Cilantro, chopped
  • Feta or Cotija cheese, crumbled
  • Assorted toppings: shredded lettuce, diced tomatoes, salsa, diced avocado


Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add poblano chile, red onion, and mushrooms. Sauté mixture until brown, about 10 minutes. Mix in cumin and season to taste with salt. Transfer mixture to medium bowl.

Wipe out skillet and heat remaining 1 tablespoon oil over medium-high heat in same skillet. Add tortillas in a single layer, draping up sides of skillet to fit.

Divide mushroom mixture among tortillas, mounding on only one side. Divide pepper jack cheese atop filling on each tortilla. Fold plain tortilla halves over filling and press firmly.

Cook until tortillas are brown, about 1 minute per side. Transfer tacos to platter. Open tacos and sprinkle with chopped cilantro and crumbled feta or cotija cheese.

Add toppings as desired.


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