Poblano Pepper & Mushroom Tacos with Jalapeño-Lime Rice
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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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.

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  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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tips & techniques
Prepare the ingredients & make the lime crema:
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. 

Cook the rice:
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. 

Cook the mushrooms:
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.

Make the filling:
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. 

Warm the tortillas:
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.

Finish the rice & serve your dish:
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! 

Tips from Home Chefs

Prepare the ingredients & make the lime crema:
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. 

Cook the rice:
Cook the mushrooms:
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. 

Make the filling:
Warm the tortillas:
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! 

Finish the rice & serve your dish:
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