This recipe is delicious. Anything with mushrooms and caramelized onions has a special place in my heart. Add to that combination cheese and avocado, and in my opinion, it doesn't get much better. The fire-roasted poblano peppers add a wonderful sweet smokiness to the tacos (they are not spicy at all if you remove the seeds). Fire-roasting the peppers was pretty exciting to me (I'm a dork) because I have seen chef after chef do it on the Food Network and I had always wanted to try it. Turns out, it really is easy, and it is also delicious - my favorite kind of food trick! I also am a big fan of vegetarian meals that have portobello mushrooms because they have a kind of meatiness to them that prevents me from missing the meat.
3 Poblano Peppers (also known as Pasilla Peppers)
1 Red Onion, diced or sliced
White Corn Tortillas
Grated Monterey Jack Cheese
2 Avocados, sliced
1. First, roast the peppers. Place the peppers directly on your stove-top range while the burner is set to medium-high heat. Hold them with tongs to turn them until all sides blister and blacken.
|On the burner.|
|In the Bowl.|
|Covered and Steaming.|
4. Brush the portobello caps with olive oil, then cut them into bite-size pieces. Saute the mushrooms in the same pan used for the onions. Saute until tender. Set aside in a separate bowl.
5. Take the peppers out of the bowl and using your fingers, peel the skin off them. The skin should just slip off.
6. Slice the peppers into bite-size pieces, removing the seeds.
|Skin peels right off.|
|Tortillas beginning to brown.|
I served these tacos with black beans and Spanish rice. Take a warm tortilla and put peppers, portobello, onions, sliced avocado, cheese, and salsa. Enjoy! This recipe makes 5-6 servings.
|Taco with Sides.|