Grilled Poblano And Mushroom Tacos

With warm weather on the horizon, there’s nothing quite like firing up the grill and enjoying a delicious outdoor meal. These Grilled Poblano and Mushroom Tacos are bursting with flavor and perfect for a relaxed evening at home or a gathering with friends. The smokiness of the poblanos, paired with the earthiness of the mushrooms, creates a mouthwatering combination that will satisfy even the pickiest of eaters. Let’s get grilling!

**Grilled Poblano and Mushroom Tacos**

**Ingredients:**
– 4 large poblano peppers
– 10 oz. of sliced baby bella mushrooms
– 1 red onion, thinly sliced
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
– 1 teaspoon of ground cumin
– 1 teaspoon of smoked paprika
– Salt and pepper, to taste
– 8 small flour or corn tortillas
– Toppings: crumbled queso fresco, chopped cilantro, lime wedges

**Instructions:**
1. Preheat your grill to medium-high heat.
2. Place the poblano peppers on the grill and cook, turning occasionally, until the skin is charred and blistered, about 10-15 minutes. Once charred, transfer the peppers to a bowl and cover with plastic wrap to steam for 10 minutes. This will make it easier to peel off the skin later.
3. While the poblanos are steaming, heat the olive oil in a large skillet over medium heat. Add the sliced red onion and cook until softened, about 5 minutes.
4. Add the minced garlic, sliced mushrooms, ground cumin, smoked paprika, salt, and pepper to the skillet. Cook, stirring occasionally, until the mushrooms are tender and any liquid has evaporated, about 7-10 minutes.
5. Remove the poblano peppers from the bowl and peel off the charred skin. Remove the stems and seeds, then slice the poblanos into thin strips.
6. Add the sliced poblano strips to the skillet with the mushrooms and onions. Mix everything together and cook for an additional 2-3 minutes to combine the flavors. Taste and adjust seasoning if needed.
7. Warm the tortillas on the grill for about 30 seconds on each side, until they are soft and pliable.
8. To assemble the tacos, fill each tortilla with a generous spoonful of the poblano and mushroom mixture. Top with crumbled queso fresco, chopped cilantro, and a squeeze of fresh lime juice.
9. Serve the Grilled Poblano and Mushroom Tacos hot off the grill and enjoy a burst of delicious flavors in every bite.

These Grilled Poblano and Mushroom Tacos are a fantastic choice for a meatless meal that doesn’t skimp on taste. The combination of the smoky poblanos, savory mushrooms, and aromatic spices creates a dish that will have everyone coming back for seconds. Whether you’re cooking for a crowd or a quiet night at home, these tacos are sure to impress. Go ahead, fire up the grill and treat yourself to a delightful Mexican-inspired feast!