Poblano & Mushroom Taco



2 tablespoons Garcia de la Cruz Extra-Virgin Olive oil

1 red onion, diced

2 garlic cloves, minced

2 poblano peppers, diced

1 pint mushrooms, thinly sliced

Salt and freshly ground black pepper


1 pint cherry tomatoes, halved

Juice of 1 lime

¼ cup chopped fresh parsley

Salt and freshly ground black pepper

12 flour tortillas

¾ cup crumbled goat cheese

Lime wedges, for serving


1. MAKE THE FILLING: In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.

2. Add the peppers and mushrooms, and sauté until both are tender, 7 to 8 minutes. Season with salt and pepper.

3. MAKE THE TACOS: In a medium bowl, toss the tomatoes with the lime juice and parsley to combine. Season with salt and pepper.

4. Heat a large skillet over medium heat. Working in batches, place 2 or 3 tortillas in the pan and heat until lightly browned on each side, 1 minute per side. Repeat until all tortillas are toasted.

5. To serve, divide the poblano-mushroom filling among the toasted tortillas. Top each taco with 2 tablespoons of the tomato mixture and 1 to 2 teaspoons goat cheese. Garnish with lime wedges and serve immediately.