ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube


Photo: Justin Walker; Styling: Alistair Turnbull


Hands-on time 45 mins
Total time 45 mins

Serves 4 (serving size: 2 tacos and 2 lime wedges)

The recipe title here is a playful pun, taking its cues from the pronunciation of the star ingredient. Mushrooms and chiles play surprisingly well together, and this peppy concoction highlights the maitake's robust, roast chicken–like flavor.   'Shroom subs: Oyster, pioppini, portobello, shiitake, chanterelle


  • 1 serrano chile, halved lengthwise
  • 2 tablespoons olive oil, divided
  • 12 ounces maitake mushrooms, coarsely chopped (about 6 cups)
  • 3 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 1/4 cup organic vegetable broth
  • 1/2 teaspoon kosher salt, divided
  • 1/8 teaspoon ground red pepper
  • 2/3 cup canned unsalted pinto beans, rinsed and drained
  • 1 cup fresh corn kernels
  • 1/2 poblano chile, seeded and julienned (about 1/2 cup)
  • 8 (6-inch) corn tortillas
  • 1 cup thinly sliced napa (Chinese) cabbage
  • 3 ounces queso fresco, crumbled (about 3/4 cup)
  • 8 teaspoons Mexican hot sauce (such as Valentina)
  • 8 lime wedges

Nutrition Information

  • calories 272
  • fat 10.4 g
  • satfat 2.2 g
  • monofat 5.6 g
  • polyfat 1.6 g
  • protein 11 g
  • carbohydrate 39 g
  • fiber 7 g
  • cholesterol 7 mg
  • iron 1 mg
  • sodium 540 mg
  • calcium 120 mg

How to Make It

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

  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.

  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.

  4. Heat tortillas according to package directions.

  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.