Mushroom and Chile Tacos

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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