Spicy Mushroom & Summer Squash Tacos

with Tomatillo Salsa

45 MIN

2 Servings

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From the Test Kitchen

These hearty seasonal tacos showcase summer squash, poblano pepper, and red onion, all roasted until tender, alongside mushrooms glazed with chipotle chile paste for a kick of heat. (Chefs, you may receive grey or green zucchini, or yellow squash.) Tortillas baked under a layer of cheddar make for a deliciously melty, cheesy way to hold it all together. We’re serving the tacos with a warm, tart tomatillo salsa and a salad of crisp little gem lettuce.

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Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

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1 Prepare the ingredients:

Preheat oven to 475°F. Wash and dry the fresh produce. Quarter the squash lengthwise; cut crosswise into ¼-inch-thick pieces. Peel and thinly slice the onion. Remove and discard any tomatillo husks; small dice. Thinly slice the mushrooms. Cut off and discard the root end of the lettuce; separate the leaves. Grate the cheddar cheese on the large side of a box grater. Quarter the pepper lengthwise; cut out and discard the stem, ribs, and seeds, then cut lengthwise into ¼-inch-thick strips. Thoroughly wash your hands and cutting board immediately after handling the pepper.

2 Roast the vegetables:

Line a sheet pan with aluminum foil. Add the squash, half the onion, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in an even layer. Roast 12 to 14 minutes, or until tender when pierced with a fork. Leaving the oven on, remove the roasted vegetables from the oven. Carefully transfer to a bowl. Season with salt and pepper to taste. Remove and discard the foil from the sheet pan.

3 Cook the salsa:

While the vegetables roast, in a medium pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the remaining onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomatillos and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally and smashing the tomatillos with the back of a spoon, 10 to 12 minutes, or until slightly thickened and the tomatillos have broken down. Stir in half the vinegar. Turn off the heat. Season with salt and pepper to taste. Set aside in a warm place.

4 Cook the mushrooms:

In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 6 to 7 minutes, or until lightly browned. Season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Add 1/4 cup of water and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 45 seconds to 1 minute, or until combined and slightly saucy. Turn off the heat; season with salt and pepper to taste.

5 Make the cheesy tortillas:

While the mushrooms cook, place the tortillas on the same sheet pan. Evenly top with the cheddar cheese; season with salt and pepper. Bake 2 to 3 minutes, or until the cheese has melted. Remove from the oven. Transfer to a clean, dry work surface.

6 Make the salad & plate your dish:

In a large bowl, combine the remaining vinegar and Cotija cheese. Slowly whisk in 1 tablespoon of olive oil until well combined. Season with salt and pepper to taste. Add the lettuce; toss to thoroughly coat. Season with salt and pepper to taste. Divide between 2 dishes; garnish with the peanuts. Top the cheesy tortillas with the cooked mushrooms and roasted vegetables. Divide between the dishes of salad. Transfer the salsa to a serving dish and serve on the side. Enjoy!