Poblano, Mushroom and Potato Tacos {A Meatless Monday Recipe

Poblano, Mushroom and Potato Tacos {A Meatless Monday Recipe

Today for Meatless Monday, we are kicking off our Cinco de Mayo celebration with these Poblano, Mushroom and Potato Tacos, filled with roasted poblano peppers, sautéed mushrooms and onions with country-style skillet potatoes served in a cream sauce with a hint of lime, garnished with feta cheese and lime.

Thursday is Cinco de Mayo and for many Americans, Cinco de Mayo means they have a pretty darn good excuse to enjoy Mexican food and probably a few too many margaritas.

Cinco de Mayo is actually the celebration of the courage of the Mexican people during a battle in the city of Puebla, Mexico (100 miles east of Mexico City), on May 5th, 1862 naturally called “the Battle of Puebla”. During this battle, about 4,500 Mexican soldiers defeated the Mexican traitors and a French army of 6,500.

Tacos, filled with roasted poblano peppers, sauteed mushrooms and onions with country-style skillet potatoes served in a cream sauce with a hint of lime. | TheMountainKitchen.com

Cinco de Mayo is often a misunderstood holiday. Many think this day is the celebration of Mexican independence, but that happened 50 years before the Battle of Puebla. Cinco de Mayo is celebrated on a larger scale here in the United States than in Mexico.

I changed up the original recipe a little bit. I used a package of blended, crimini, oyster and Portobello mushrooms. Feel free to you any type of mushrooms you like. Also, though feta is not traditionally used in Mexican cuisine, I felt it gave the tacos little something special and rounded out the flavors nicely. I think I will be experimenting more with feta cheese in Mexican cuisine I loved the flavor combination I think you will too.

ingredients to make the tacos

How To Make Poblano, Mushroom and Potato Tacos:

Roast the chiles: There are lots of ways to roast chiles. You can roast them on a grill or bake them in an oven. When roasting your chiles, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. Make sure they get blackened all over, then put them in a bowl, cover the bowl with a lid or plastic wrap and let them steam. When the chiles have cooled to touch, use your fingers or a dampened paper towel to strip off the charred skin. Cut them open, remove and discard the stem, seed pod and inside veins. Cut the poblanos into strips and set aside.

I did this a day ahead, wrapped the diced poblanos up and refrigerated overnight to save time the day I made the tacos.

potatoes cooking in the pan

Meanwhile, put the potatoes into a small pot covered with cold water; season with salt, to taste. Bring the potatoes to a simmer over medium-high heat. Cook until tender, about 5 to 6 minutes; drain. In a large non-stick pan, heat 2 tablespoons of the butter over medium-high heat. Add the potatoes, season with a pinch of salt and cook until golden and crisp, about 5 minutes per side.

Remove them from the pan; while they are still hot, season with salt and allow to drain on paper towels.

potatoes draining on papertowels

Add the remaining two tablespoons of butter to the same pan used to cook the potatoes, over medium-high heat. Stir in the garlic; cook 1 minute. Add the onions and saute, until golden, about 5 to 7 minutes.

Tacos, filled with roasted poblano peppers, sauteed mushrooms and onions with country-style skillet potatoes served in a cream sauce with a hint of lime. | TheMountainKitchen.com

Next, add in the mushrooms, saute until tender, about 5 to 7 more minutes.

Tacos, filled with roasted poblano peppers, sauteed mushrooms and onions with country-style skillet potatoes served in a cream sauce with a hint of lime. | TheMountainKitchen.com

Add the roasted poblanos, sour cream, and lime juice; stir until warmed through, about 2 minutes. Sprinkle with cilantro and season with salt and pepper, to taste.

Tacos, filled with roasted poblano peppers, sauteed mushrooms and onions with country-style skillet potatoes served in a cream sauce with a hint of lime. | TheMountainKitchen.com

Serve the vegetable mixture immediately inside tortillas with feta cheese, extra fresh cilantro and extra lime juice.

Tacos, filled with roasted poblano peppers, sauteed mushrooms and onions with country-style skillet potatoes served in a cream sauce with a hint of lime. | TheMountainKitchen.com

Regardless of the real reason this holiday came to be, Cinco de Mayo translates into a celebration of Mexican culture, food, music, and beverage.

I hope this will help you get started!

Tacos, filled with roasted poblano peppers, sauteed mushrooms and onions with country-style skillet potatoes served in a cream sauce with a hint of lime. | TheMountainKitchen.com
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Poblano, Mushroom and Potato Tacos

Tacos, filled with roasted poblano peppers, sauteed mushrooms and onions with country-style skillet potatoes served in a cream sauce with a hint of lime.
Course Main Course
Cuisine Meatless Monday, Vegetarian
Keyword mushroom, poblano, potato, tacos
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 247kcal
Author Debbie

Ingredients

  • 4 medium poblano chili peppers
  • 3 medium potatoes cut into ½-inch pieces
  • Kosher salt to taste
  • 4 tablespoons unsalted butter divided
  • 1 large onion halved and thinly sliced
  • 8 ounces mushrooms chopped
  • 1 clove garlic minced
  • ½ cup sour cream
  • juice of 2 limes
  • 2 tablespoons fresh cilantro finely chopped
  • fresh cracked black pepper to taste
  • flour or corn tortillas
  • 4 ounces feta cheese crumbled
  • fresh cilantro and lime wedges for serving

Instructions

  • Roast the chiles: There are lots of ways to roast chiles. You can roast them on a grill or bake them in an oven. When roasting your chiles, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. Make sure they get blackened all over, then put them in a bowl, cover the bowl with a lid or plastic wrap and let them steam. When the chiles have cooled to touch, use your fingers or a dampened paper towel to strip off the charred skin. Cut them open, remove and discard the stem, seed pod and inside veins. Cut the poblanos into strips and set aside.
  • (I did this a day ahead, wrapped the diced poblanos up and refrigerated overnight to save time the day I made the tacos)
  • Meanwhile, put the potatoes into a small pot covered with cold water; season with salt, to taste. Bring the potatoes to a simmer over medium-high heat. Cook until tender, about 5 to 6 minutes; drain.
  • In a large non-stick pan, heat 2 tablespoons of the butter over medium-high heat. Add the potatoes and cook until golden and crisp, about 5 minutes per side. Remove them from the pan; while they are still hot, season with salt and allow to drain on paper towels.
  • Add the remaining two tablespoons of butter to the same pan used to cook the potatoes, over medium-high heat. Stir in the garlic; cook 1 minute. Add the onions and saute, until golden, about 5 to 7 minutes. Add the mushrooms, saute until tender, about 5 to 7 more minutes. Add the roasted poblanos, sour cream, and lime juice; stir until warmed through, about 2 minutes. Sprinkle with cilantro and season with salt and pepper, to taste.
  • Serve the vegetable mixture immediately inside tortillas with feta cheese, extra fresh cilantro and extra lime juice.

Notes

Save Time! Roast the poblanos and cook the potatoes the day before and refrigerate overnight.
Recipe adapted from Food Network Kitchen

Nutrition

Calories: 247kcal | Carbohydrates: 21g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 243mg | Potassium: 764mg | Fiber: 4g | Sugar: 4g | Vitamin A: 735IU | Vitamin C: 78.4mg | Calcium: 161mg | Iron: 4.1mg
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