Poblano & Mushroom Taco
FILLING
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
TACOS
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.