Wild Mushroom Blackened Poblano Tacos

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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2 medium poblano chile peppers

2 tablespoons olive oil 

1 1/2 pounds mixed mushrooms (such as cremini, shiitake and oyster), sliced 

Kosher salt and freshly ground black pepper 

1/2 teaspoon ground coriander 

2 cloves garlic, grated 

1/4 cup chopped fresh cilantro, plus more for serving 

1 tablespoon fresh lime juice, plus lime wedges, for serving 

12 corn tortillas, warmed 

Thinly sliced radishes, for serving 

Diced avocado, for serving 

Crumbled queso fresco, for serving 

Mexican crema or sour cream, for serving 


  1. Roast the poblanos on the open flame of a gas burner, turning occasionally, until well charred on all sides, about 4 minutes. Put in a bowl and cover with a clean kitchen towel or plastic wrap; let stand for 5 minutes. Peel the poblanos with a knife, scraping off the skin, then remove the stem and seeds. Cut crosswise into thin strips.
  2. Heat the oil in a large skillet over medium-high heat. Add the mushrooms, sprinkle with salt and pepper and cook, stirring occasionally, until they have released some of their liquid and are golden brown, about 10 minutes. Add the poblanos, coriander and garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the cilantro and lime juice and season with salt to taste.
  3. Serve the mushroom poblano filling in warm tortillas topped with radishes, avocado, queso fresco, crema and cilantro. Serve with lime wedges.