Poblano Pepper & Mushroom Tacos

with Jalapeño-Lime Rice

40 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

These hearty vegetarian tacos deliver an array of textures and flavors in every bite. We’re loading them with tender sautéed mushrooms, poblano pepper, and onion, then finishing them with a drizzle of cooling lime crema. Our side of rice gets a bright lift from lime juice and spicy pickled jalapeño stirred in just before serving.

See Plans

Nutrition

PER SERVING
Calories

570 Cals (est.)

View Full Nutrition

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the lime crema:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and thinly slice the onion. Cut off and discard the stem end of the poblano pepper. Halve lengthwise; remove and discard the ribs and seeds, then thinly slice lengthwise. Peel and roughly chop the garlic. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime. Roughly chop the jalapeño pepper; thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the crema and lime zest; season with salt and pepper to taste.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

3 Cook the mushrooms:

While the rice cooks, in a large pan (nonstick if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces in an even layer; cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a plate. Wipe out the pan.

4 Make the filling:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and poblano pepper; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the chopped garlic and half the spice blend (you will have extra spice blend); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until coated and softened. Add the cooked mushrooms, demi-glace, and 1 tablespoon of water. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Stir in the juice of 2 lime wedges. Season with salt and pepper to taste.

5 Warm the tortillas:

While the filling cooks, to microwave-warm the tortillas, stack on a damp paper towel; loosely wrap to seal. Microwave on high 30 seconds to 1 minute, or until heated through and pliable. To oven-warm the tortillas, stack on a large piece of aluminum foil; tightly wrap to seal. Place directly onto the oven rack; warm 5 to 7 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

6 Finish the rice & serve your dish:

To the pot of cooked rice, add the juice of the remaining lime wedges and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Assemble the tacos using the warmed tortillas, filling, lime crema, and cheese. Serve the tacos with the finished rice on the side. Enjoy!