Pineapple Chile Mushroom Tacos

Cuisine

Mexican-inspired

Servings

4

Total time

40 min

Prep

15 min

Cook

25 min

Difficulty

medium

Ingredients

• 1 Pound Cremini mushrooms, sliced - 1 (pound), sliced
• 1.5 Cup Fresh pineapple, diced - 1 1/2 (cups), diced
• 1 Each Poblano pepper, seeded and diced - 1 (large pepper), large pepper
• 8 Count Corn tortillas - 8 (6-inch tortillas), 6-inch tortillas
• 0.5 Cup Red onion, finely diced - 1/2 (cup), finely diced
• 0.5 Cup Fresh cilantro, chopped - 1/2 (cup), chopped
• 1 Each Lime - 1 (medium lime), medium lime
• 2 Tablespoon Olive oil - 2 (tablespoons)
• 2 Count Garlic, minced - 2 (cloves), minced
• 1 Teaspoon Chili powder - 1 (teaspoon)
• 0.75 Teaspoon Kosher salt - 3/4 (teaspoon)

Instructions

1. Complete the prep

   1. *Complete the prep*: slice the mushrooms, dice the pineapple and poblano, finely dice the red onion, chop the cilantro, mince the garlic, and *halve the lime*.

2. Brown the mushrooms

   2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and 1/2 teaspoon salt, then cook for *8 to 10 minutes*, stirring occasionally, until *the liquid evaporates* and the mushrooms are *deeply browned*.

3. Cook the aromatics

   3. Add the poblano, red onion, garlic, chili powder, and remaining 1/4 teaspoon salt. Cook for *4 to 5 minutes*, stirring often, until the poblano is *tender-crisp* and the garlic is *fragrant*.

4. Add pineapple and lime

   4. Stir in the pineapple and cook for *2 to 3 minutes*, until the pineapple is *hot* and *lightly caramelized at the edges*. Squeeze in the lime juice and stir to combine.

5. Warm the tortillas

   5. Warm the tortillas in a dry skillet for *15 to 20 seconds per side* until *soft and pliable*, then wrap them in a clean kitchen towel to keep warm.

6. Assemble and serve

   6. Fill each warm tortilla with the mushroom-pineapple filling and top with cilantro. Serve immediately while the tacos are *warm* and the filling is *juicy and browned*.