These Mushroom, Potato & Poblano Tacos will rock your world! A fresh and flavorful taco recipe packed with loads of vegetables and fresh herbs.
Ok, so I have to admit. Ever since Cinco de Mayo I have been on this Poblano kick, especially Roasted Poblanos. YUM! Poblanos have just the right amount of heat, but not too much that your mouth is on fire or eyes start to water.
As I was looking through the FoodNetwork Magazine from last month for inspiration I found some awesome recipes for Tacos. But the one that caught my eye was this Mushroom, Potato, & Poblano Taco. {ok, clearly by now you realize I have an obsession with Poblanos :)} After reviewing the recipe, I was a little skeptical at first because there were alot of different steps to make this dish happen. I am all about the fast and efficient. But after tasting it, all those steps to get to the end product were well worth it! So, here is it folks… the Mushroom, Potato, and Poblano Taco!
How to Make Mushroom, Potato & Poblano Tacos
To get started, roast the 4 poblano peppers directly over the flame of a gas burner, turning until charred all over, about 10 minutes.
Transfer to a bowl, cover with a plastic wrap and let steam until cool enough to handle, about 10 minutes.
Scrape off the charred skin; remove the stems and seeds. Cut the poblanos into strips and set aside.
Meanwhile, chop 3 yukon gold potatoes into small dices and put in a large nonstick skillet and cover with cold water; season with salt.
Bring to a simmer over medium-high heat and cook until just tender, 5 to 6 minutes; drain. Wipe the skillet dry.
Heat the olive oil in the skillet over medium-high heat. Add the potatoes and cook until golden and crisp, about 4 minutes per side. Remove and drain on paper towels. Then chop up 1 1/2 T. of fresh cilantro and 1 1/2 T. of fresh flat leaf parsley.
While potatoes are still hot, sprinkle with half of the herbs, and salt to taste.
Discard the excess oil and wipe out the skillet. Heat the 2 T. of butter in the skillet over medium-high heat. Add the 1 onion thinly sliced to skillet and cook, stirring occasionally, until golden, about 6 minutes.
Add the 12 oz. of sliced mushrooms to skillet and cook with onions, stirring occasionally, until golden, 6 to 8 minutes.
Stir in the remaining herbs and the garlic; cook 1 minute. Add the roasted poblanos, 1/2 cup greek yogurt, juice of 2 limes and a few spoonfuls of water; stir until warmed through, 1 to 2 minutes. Season with salt and pepper.
Serve the potatoes and mushroom mixture in corn tortillas with assorted toppings. {I used avocado & cotija cheese}
Mushroom, Potato & Poblano Tacos
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 6 tacos 1x
- Category: Lunch
- Method: Stove
- Cuisine: American
Description
These Mushroom, Potato & Poblano Tacos will rock your world! A fresh and flavorful taco recipe packed with loads of vegetables and fresh herbs.
Ingredients
- 4 medium poblano chile peppers
- 3 medium Yukon gold potatoes, peeled and cut into 1/2-inch pieces
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons finely chopped fresh cilantro
- 1 1/2 tablespoons finely chopped fresh parsley
- 2 tablespoons unsalted butter
- 1 large onion, halved and thinly sliced
- 12 ounces white mushrooms, trimmed and thinly sliced
- 1 clove garlic, minced
- 1/2 cup plain greek yogurt
- Juice of 2 limes
- Freshly ground pepper
- Corn tortillas, warmed, and assorted toppings, for serving
Instructions
- Roast the poblanos directly over the flame of a gas burner or under the broiler, turning until charred all over, about 10 minutes.
- Transfer to a bowl, cover with a plastic wrap and let steam until cool enough to handle, about 10 minutes.
- Scrape off the charred skin; remove the stems and seeds. Cut the poblanos into strips and set aside.
- Meanwhile, put the potatoes in a large nonstick skillet and cover with cold water; season with salt.
- Bring to a simmer over medium-high heat and cook until just tender, 5 to 6 minutes; drain. Wipe the skillet dry.
- Heat the olive oil in the skillet over medium-high heat. Add the potatoes and cook until golden and crisp, about 4 minutes per side.
- Remove and drain on paper towels. While still hot, sprinkle with half of the herbs, and salt to taste.
- Discard the excess oil and wipe out the skillet.
- Heat the butter in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes.
- Add the mushrooms and cook, stirring occasionally, until golden, 6 to 8 minutes.
- Stir in the remaining herbs and the garlic; cook 1 minute.
- Add the roasted poblanos, greek yogurt, lime juice and a few spoonfuls of water; stir until warmed through, 1 to 2 minutes.
- Season with salt and pepper.
- Serve the potatoes and mushroom mixture in tortillas with assorted toppings. {I used avocado & cotija cheese}
Notes
{Recipe slightly adapted from Food Network Magazine}
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