Hands-on Time
45 Mins
Total Time
45 Mins
Yield
Serves 4 (serving size: 2 tacos and 2 lime wedges)
Photo: Justin Walker; Styling: Alistair Turnbull 

How to Make It

Step 1

Remove and discard seeds and membranes from half of serrano. Finely chop both chile halves.

Step 2

Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add mushrooms; sauté 4 to 5 minutes or until mushrooms are browned, stirring occasionally. Add serrano, green onions, and garlic; sauté 30 seconds. Add broth, 1/4 teaspoon salt, and red pepper; reduce heat, and cook 3 minutes or until mushrooms are tender. Stir in beans. Remove mushroom mixture from pan; wipe pan clean with a paper towel.

Step 3

Increase heat to high. Add remaining 1 tablespoon oil to pan; swirl to coat. Add corn and poblano; sauté 2 minutes or until slightly softened. Stir in remaining 1/4 teaspoon salt.

Step 4

Heat tortillas according to package directions.

Step 5

Place 1/3 cup mushroom mixture in each tortilla. Divide corn mixture evenly among tacos. Top each taco with 2 tablespoons cabbage, 1 1/2 tablespoons cheese, and 1 teaspoon hot sauce. Serve with lime wedges.

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