Ww 4 Points - Wild Mushroom Tacos

• 12 ounces mixed wild mushrooms
• 2 teaspoons olive oil
• 1/2 small onion, finely chopped
• 1 poblano chile, seeded, deveined and sliced into 1/4-inch strips
• 2 garlic cloves, minced
• 1 medium tomatoes, finely chopped
• 1/2 teaspoon salt
• 1/3 cup nonfat sour cream
• 8 taco shells (preferably trans-fat-free) or 8 tostadas (preferably trans-fat-free)
• 2 tablespoons chopped fresh cilantro

1. Rinse mushrooms and pat dry. Trim and slice.
2. Heat the oil in large nonstick skillet over medium heat. Add the onion, chile, and garlic. Saute until softened, about 2 minute Add the tomato and cook, stirring, until mixture appears fairly dry, about 3 minute Stir in the mushrooms and salt, cook, covered, stirring occasionally, until mushrooms are tender but not mushy. Stir in the sour cream and heat through.
3. Meanwhile, heat the taco or tostada shells according to pkg directions. Keep warm.
4. To serve, spoon 1/4 cup of mixture onto each shell, sprinkle with cilantro.
5. 4 points per serving (2 taco or tostada shells).

mushrooms, olive oil, onion, poblano chile, garlic, tomatoes, salt, nonfat sour cream, taco, fresh cilantro

Taken from www.food.com/recipe/ww-4-points-wild-mushroom-tacos-121757 (may not work)