MOP stands for mushroom, onion and pepper, the trifecta of veggie taco fillings.

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Credit: Photography by Joseph De Leo

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high to high. Add the oil, three turns of the pan. Cook the mushrooms, stirring occasionally, until browned, about 8 minutes. Add the poblanos, onion, garlic, jalapeño, cumin and thyme; season with salt and pepper. Cook, tossing often, until the chiles are crisp- tender, about 5 minutes. Douse with the lime juice. 

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  • In a large, dry skillet over high heat or directly over the open flame on a gas stovetop, cook the tortillas, turning occasionally, until charred in spots, about 2 minutes.

  • Fill the tortillas with the poblano mixture; top with lettuce, cheese, tomatoes, cilantro and hot sauce. 

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