Mushroom and Chile Tacos

Photo by www.chow.com
Ingredients
- Lime wedges
- "Pickled Jalapeños":/recipes/10805 or "Pickled Red Onions":/recipes/10839
- 1 medium avocado, thinly sliced
- ½ cup crumbled queso fresco
- Optional garnishes::
- 8 (5-½-inch) corn tortillas, warmed
- 1 teaspoon freshly squeezed lime juice
- + 10 more ingredients
-
- 2 tablespoons coarsely chopped fresh cilantro
- 1 medium Roma tomato, medium dice
- ½ pound portobello mushrooms, cleaned and sliced into ¼-inch-wide strips
- 1 ½ teaspoons kosher salt
- 1 garlic clove, minced
- ½ medium yellow onion, sliced into ¼-inch-thick strips
- 1 fresh poblano or pasilla chile, seeded and cut into ¼-inch-thick strips
- ½ teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon vegetable oil
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. Add mushrooms and remaining 1/2 teaspoon salt and cook, stirring ...
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