Roasted Mushroom & Poblano Tacos with Roasted Corn Salsa

Serves: 4 Tacos

Items Needed:

Medium sauté pan, large bowl, cutting board, knife

Ingredients

Tacos

• 1 tablespoon olive oil
• 5 large portobello mushroom caps, cleaned
• 1 medium poblano pepper, sliced thin
• 1 medium sweet onion, sliced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt
• For serving: cotija cheese, fresh cilantro, soft street taco tortillas

Roasted Corn Salsa

• 1 tomato, finely chopped
• 2 tablespoons green pepper, finely chopped
• 1/2 cup roasted corn
• 1/2 cup red onion, chopped
• 1/2 bunch fresh cilantro, chopped
• 2 garlic cloves, minced
• 1/2 fresh lime, juiced
• 2 teaspoons olive oil
• 1/2 jalapeno pepper, seeded and minced
• 1/2 teaspoon salt

Directions

1. Preheat a medium saute pan to medium high heat. 
2. Add oil, mushrooms, pepper, and onions. Cook for about 4-6 minutes to soften the vegetables.
3. Add seasoning mix, combine, and serve with desired toppings.
4. In a large bowl, combine the tomatoes, green pepper, onions, cilantro, garlic, lime juice, oil, and jalapeno. Cover and refrigerate until serving.         
    

Nutrition Information (per 1 taco + 2 tablespoons salsa)

Calories: 191 Fat: 9g Carbs: 21g

Protein: 8g
Fiber: 4g
Sodium: 348mg