I love these easy, quick, healthy, Portabella Poblano Tacos; they’re great for a weeknight meal. They’re flavorful and satisfying and are easy to make at high quality regardless of the season. Because of how beautifully the Portabella Poblano Tacos present, they’re great for guests, too. If you’ve never made them before, I challenge you to take this as an excuse to work on those tortilla making skills. Tortillas are surprisingly easy to make, and the homemade ones bring this dish to the next level. Another versatile element of this dish is that by changing up the peppers, you can change the spice level with ease. If you prefer mild, you may wish to use bell peppers instead of poblanos, or go half and half. The poblanos aren’t super hot, but they definitely have a little kick. Like things really hot? Add is some jalapeño as well. I’ve included amchur powder as an ingredient in these Portabella Poblano Tacos. Amchur powder is really cool and totally worth tracking down in an Indian grocery store or online. Amchur powder is dried mango powder and while lemon juice substitutes well, this is a great spice to have on hand. It adds a great depth of flavor. Now that I have it, I love to add it to all kinds of marinades. This recipe was a good opportunity to share this excellent spice with others; Portabella Poblano Tacos are a vegetarian favorite in our house and after they become a favorite in yours as well, you’ll be glad you have amchur powder on hand.

Yield: 8 tacos
Cook Time: 20-25 minutes (plus tortillas if you’re making them)
Prep Time: 5 minutes

8 ounces portabella mushrooms; sliced
4 poblano peppers; sliced thin
1 teaspoon amchur powder (or 1 tablespoon lemon juice)
1 teaspoon ground cumin
corn kernals from 1 ear of corn
2 small radishes
1 cup grape tomatoes; halved
lime
salt
vegetable oil
Homemade corn tortillas
Sour cream
Cotija (or another fresh cheese such as feta)
Lime wedges

Put 1 teaspoon vegetable oil in a large pan at medium heat. Sauté the mushrooms. Set aside in a medium bowl. Add 1 teaspoon oil and sauté the peppers. Once they’ve softened, add the amchur powder and the ground cumin. Toss in the mushrooms and one teaspoon salt, sauté for one minute, then remove to the medium bowl. Combine the kernals from one ear of corn, the halved grape tomatoes, and the radishes, sliced thin in a small bowl. Add salt and lime juice to taste. Reheat the pepper mushroom mixture. Pile a warm tortilla with the peppers and mushrooms. Add some of the corn, tomato, radish salad and either some cheese or a dallop of sour cream. Serve with a lime wedge. And I always add a poached egg to the leftovers for breakfast. If there are any.