Mushroom Poblano Tacos

By Kristina Felix

Published Oct. 11, 2024

Mushroom Poblano Tacos
Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne.
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5(405)
Comments
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Tacos are always a good idea on a weeknight. They come together quickly and are a great way to clean out your refrigerator of leftover salsas or cheese nubs and can be an excellent way to incorporate vegetables. Here, mushrooms, poblanos and cherry tomatoes are cooked down into a juicy filling seasoned with onions, garlic and the Puerto Rican spice blend sazón. It's easy enough to make your own sazón spice blend, but you can also find many store-bought options containing some combination of cumin, garlic, turmeric, coriander, pepper and annatto or achiote. If using a blend with salt, reduce the amount of salt listed in the recipe. If using store-bought tortillas, look for those with as few ingredients as possible, as they tend to have the best flavor. These tacos are served in the pan, tableside, with whatever toppings you have on hand for a quick, casual weeknight meal that's sure to inspire many variations. Serve any leftovers scrambled with eggs for a delicious breakfast the next day.

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Ingredients

Yield:12 tacos
  • 2tablespoons avocado or grapeseed oil
  • 1cup diced white onion (about ¼ large onion)
  • 2poblano chiles, stemmed, seeded and diced
  • 1½teaspoons sazón, store-bought or homemade
  • 8ounces mushrooms (such as button or cremini), roughly chopped
  • 3garlic cloves, minced or grated
  • 1pint cherry or grape tomatoes, halved
  • Salt and pepper
  • 12corn or flour tortillas, warmed
  • Salsa roja, avocado slices and/or cotija or crumbled feta for serving (optional)
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Heat a large skillet over medium-high. When hot, add oil, onion, poblanos and sazón. Cook, stirring occasionally, until the onions begin to soften, about 5 minutes.

  2. Step 2

    Add mushrooms and garlic and cook, stirring occasionally, until the mushrooms release their juices, and onions turn translucent, about 5 minutes.

  3. Step 3

    Add tomatoes, 1 teaspoon salt and ½ teaspoon pepper. Cook until tomatoes begin to soften and release their juices, 2 to 4 minutes. Taste and adjust seasoning as desired. Bring the skillet to the table along with warm tortillas and your choice of additional toppings and allow everyone to make their own tacos at the table.

Ratings

5 out of 5
405 user ratings
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Comments

VS

This was very good, and a great weeknight dinner when I needed inspiration. Added a can of black beans for added protein and heft, and to stretch the recipe. Used 6” corn tortillas and got 12 tacos of this size with the addition of the beans, so be aware that the yield might be a little thin without some extras for this size of taco. Made my own sazon (I’m in Canada) and added some extra to compensate for the beans, didn’t add the extra salt and pepper at the end. Also added juice of 1/2 lime at the end. Topped with avocado, shredded cabbage and feta (again, Canada). Great dinner!

Clay

This was delicious! Even my carnivore husband enjoyed it…and said we should make it again. I followed the recipe except I added a can of black beans, and I made my own sazon. This will definitely make its way into our week night rotation. Yum!

Mathias

It was fast and great. Important with two small children bouncing off the walls. Didn’t add beans but will do the next time as the dish is a bit light without. Definitely going to the weekly rotation. Added smoked paprika to the sazon-mix as I was out of the sweet stuff. Would work well with chipotle powder as well.

Sara

I very much enjoyed this. I didn't have poblano peppers so I used anaheims, and added one habanero pepper to the mix for extra kick. I also made my own sazon, which turned out great.

Humbug311

For those finding this recipe too "wet" -- consider substituting chopped portobello caps for buttons or creminis. Portobellos have less water content than other mushrooms and will release less water when cooking. If you find that the cherry tomatoes are still making this too wet for your liking, use yellow/red/orange peppers instead of cherry tomatoes. Cook these in Step 1, along with the poblanos and onions.

Laurie H.

This has potential. I chopped the mushrooms in the food processor and roasted the halved tomatoes with Sazon and paprika for about 15 minutes. I also used a small can of chopped Hatch chiles instead of the poblanos and some thawed Rancho Gordo black beans. I think next time I'll use something other than the Sazon, something that gives more taco vibe.

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