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Poblano Pepper & Mushroom Tacos Fill 1 Created with Sketch.

with Jalapeño-Lime Rice

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  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 570 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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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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! 

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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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: