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Mushroom and Chile Vegetarian Tacos

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Serves 8

Healthy, flavorful and easy to prepare.

Ingredients:

1 clove garlic, (minced)
1/2 teaspoon oregano
1/2 pound Portobello mushrooms, (cleaned and sliced into 1/4-inch-wide strips)
8 corn tortillas, (warmed)
1 1/2 teaspoons kosher salt, (more for taste)
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 poblano chile, (seeded and cut into 1/4-inch-thick strips)
2 tablespoons cilantro, (fresh, coarsely chopped)
1/2 yellow onion, (sliced into 1/4-inch-thick strips)
1 teaspoon lime juice
1 Roma tomato, (diced)
Ground black pepper, (to taste)

Directions:

  1. Pour oil into a saute pan, turn to medium heat and coat evenly.
  2. Once oil is simmering, add oregano and cumin. Cook for 1 minute.
  3. Add garlic, chile, 1 teaspoon salt and onion to pan. Cook for 7 minutes, stir occasionally.
  4. Add remaining salt and mushrooms to pan. Stir and cook for 6 minutes. Mushrooms should be tender and browned.
  5. Remove pan from heat. Add lime juice, tomato and cilantro to pan. Sprinkle pepper and salt over top and stir.
  6. Spoon saute pan ingredients into tortillas.
Course: Dinner, lunch, snack
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