Mushroom and Chile Tacos Recipe

• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 fresh poblano or pasilla chile, seeded and cut into 1/4-inch-thick strips
• 1/2 medium yellow onion, sliced into 1/4-inch-thick strips
• 1 garlic clove, minced
• 1 1/2 teaspoons kosher salt
• 1/2 pound portobello mushrooms, cleaned and sliced into 1/4-inch-wide strips
• 1 medium Roma tomato, medium dice
• 2 tablespoons coarsely chopped fresh cilantro
• 1 teaspoon freshly squeezed lime juice
• 8 (5-1/2-inch) corn tortillas, warmed
• 1/2 cup crumbled queso fresco
• 1 medium avocado, thinly sliced
• Pickled Jalapenos or Pickled Red Onions (see Game Plan note)
• Lime wedges

1. Heat oil in a large saute pan over medium heat until shimmering.
2. Add cumin and oregano and cook until fragrant, about 1 minute.
3. Add chile, onion, garlic, and 1 teaspoon of the salt and cook until onion is tender, about 7 minutes.
4. Add mushrooms and remaining 1/2 teaspoon salt and cook, stirring occasionally, until mushrooms are browned and tender, about 6 minutes.
5. Remove the pan from heat and stir in tomato, cilantro, and lime juice.
6. Season with salt and freshly ground black pepper.
7. Divide mixture among tortillas and serve with optional garnishes.

vegetable oil, ground cumin, oregano, fresh poblano, yellow onion, garlic, kosher salt, portobello mushrooms, tomato, fresh cilantro, freshly squeezed lime juice, corn tortillas, queso fresco, avocado, red onions, wedges

Taken from www.chowhound.com/recipes/mushroom-and-chile-tacos-28024 (may not work)