Poblano and Mushroom Tacos with Tomatoes and Goat Cheese

Photo: Liz Andrew/Styling: Erin McDowell

If your taco night revolves around ground beef, Monterey Jack cheese and sour cream, it’s time to expand your repertoire. Presenting poblano and mushroom tacos with tomatoes and goat cheese. They’re colorful, bursting with flavor, vegetarian and, best of all, ready in 30 minutes. (So basically, they’re perfect in every way.)

Crispy Baked Fish Tacos with Cabbage Slaw



2 tablespoons extra-virgin olive oil

1 red onion, diced

2 garlic cloves, minced

2 poblano peppers, diced

1 pint mushrooms, thinly sliced

Salt and freshly ground black pepper


1 pint cherry tomatoes, halved

Juice of 1 lime

¼ cup chopped fresh parsley

Salt and freshly ground black pepper

12 flour tortillas

¾ cup crumbled goat cheese

Lime wedges, for serving


1. Make the Filling: In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.

2. Add the peppers and mushrooms, and sauté until both are tender, 7 to 8 minutes. Season with salt and pepper.

3. Make the Tacos: In a medium bowl, toss the tomatoes with the lime juice and parsley to combine. Season with salt and pepper.

4. Heat a large skillet over medium heat. Working in batches, place 2 or 3 tortillas in the pan and heat until lightly browned on each side, 1 minute per side. Repeat until all tortillas are toasted.

5. To serve, divide the poblano-mushroom filling among the toasted tortillas. Top each taco with 2 tablespoons of the tomato mixture and 1 to 2 teaspoons goat cheese. Garnish with lime wedges and serve immediately.