Mushroom Poblano Tacos
Ingredients
- 254 grams cremini mushrooms, sliced
- 1 whole roasted poblanos, peeled, seeds removed, sliced
- 1 white onion, sliced
- 2 cloves garlic, minced
- 2 tbsp heavy cream optional
- salt to taste
Serving Suggestions
- finely shredded cabbage
- feta, goat or mexican cojita
- tomatillo salsa
- mexican hot sauce
- serrano peppers, thinly sliced
Instructions
- In a pan over medium heat add some oil.
- Put in your onions and poblanos and let cook for a couple of minutes or so.
- Add in your mushrooms, let cook until almost done, then add in your garlic at the last minute.
- Season with a bit of salt to taste.
- Add in a couple tbsp of cream if you like.
- Cook for another minute and serve with garnishes of choice in warmed corn tortillas.