Poblano Mushroom Tacos – Vegetarian Taco with Goat Cheese

There’s something about a warm, flavor-packed taco that just hits the spot—especially when it’s brimming with smoky roasted poblano peppers, tender mushrooms, juicy cherry tomatoes, and creamy crumbles of goat cheese. These Poblano and Mushroom Tacos with Tomatoes and Goat Cheese are one of those magical recipes that feel indulgent and satisfying, yet come together so effortlessly.

I first made these on a rainy weeknight when all I had in the fridge were some lonely peppers, a handful of mushrooms, and a container of goat cheese I’d forgotten I bought. A quick sauté, a few squeezes of lime, and suddenly I was eating one of the best vegetarian tacos I’d ever had. And yes, I absolutely went back for seconds.

What makes this poblano mushroom tacos recipe really special is how it balances contrasting textures and flavors—savory mushrooms, tangy goat cheese, sweet tomatoes, and a little pop of citrus from the lime. It’s quick enough to whip up after work, but flavorful and colorful enough to impress at a weekend get-together. You don’t need a grill or any fancy tools—just a skillet and a craving for something good.

So if you’re looking for a vegetarian taco recipe that doesn’t feel like a compromise, this is it. It’s bright, fresh, and a little bit unexpected—in the best way.

Why You’ll Love This Recipe

There are so many reasons this poblano mushroom tacos recipe deserves a permanent spot in your weekly dinner rotation. Let’s break it down:

Quick and easy: From start to finish, these tacos come together in under an hour. Most of the work is simple chopping and sautéing, which means minimal effort and maximum flavor.

Packed with flavor: The smoky poblano peppers bring a mild heat, while the mushrooms soak up all the savory goodness from the garlic and onion. The cherry tomatoes add a juicy pop, and the goat cheese? Creamy, tangy perfection.

Vegetarian and satisfying: These tacos are hearty enough to satisfy even the most devout meat-eater. The mushrooms have a meaty texture that makes the dish feel substantial, without needing any animal protein.

Customizable: You can easily adjust the ingredients to suit your taste or what you have on hand. Not a fan of goat cheese? Try feta or a dollop of sour cream. Want a spicy kick? Add a few slices of jalapeño.

Colorful and vibrant: These tacos aren’t just delicious—they’re beautiful too. The rich green poblanos, deep brown mushrooms, bright red tomatoes, and white crumbles of cheese come together like a rainbow on a tortilla.

Whether you’re hosting taco night or just craving something fresh and filling, these tacos check all the boxes.

Health Benefits

While these poblano mushroom tacos might feel indulgent, they’re actually packed with nutrients. Here’s why they’re a smart choice:

Poblano peppers are low in calories and rich in vitamin C and antioxidants, which help support your immune system and reduce inflammation.

Mushrooms are a fantastic source of B vitamins, selenium, and fiber. They’re also known for their immune-boosting properties and their ability to support heart health.

Cherry tomatoes provide a good dose of lycopene, a powerful antioxidant that supports skin and eye health.

Goat cheese is easier to digest for many people compared to cow’s milk cheese. It’s also a great source of calcium, protein, and healthy fats.

Olive oil, used for sautéing, is rich in monounsaturated fats that promote heart health and reduce inflammation.

Overall, these tacos are a wholesome, plant-forward meal that offers both flavor and function.

Preparation Time, Servings, and Nutritional Information

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 55 minutes (includes resting and optional garnish prep)
Servings: Serves 4 (makes 12 tacos)

Nutrition (per serving)

• Calories: 643
• Fat: 26g
• Carbohydrates: 85g
• Protein: 21g
• Sugars: 10g
• Fiber: 7g

Ingredients List

Here’s everything you’ll need to make these flavorful poblano mushroom tacos. These ingredients are simple and easy to find at most grocery stores.

For the Filling

• 2 tablespoons olive oil – for sautéing and bringing out the flavor of the vegetables
• 1 medium red onion, thinly sliced – adds sweetness and a bit of crunch
• 3 cloves garlic, minced – provides depth and aroma
• 3 poblano peppers, seeded and sliced into strips – mild heat and smoky flavor
• 8 ounces cremini mushrooms, sliced – hearty and meaty in texture
• ½ teaspoon sea salt – enhances all the flavors
• ¼ teaspoon black pepper – adds a bit of bite

For the Tomato Topping

• 1½ cups cherry tomatoes, halved – for juicy sweetness
• Juice of 1 lime – brightens up the topping and adds zing
• 2 tablespoons chopped fresh parsley – fresh herbaceous flavor
• Pinch of salt and pepper – to balance and season

For the Tacos

• 12 small flour tortillas – soft and flexible for easy folding
• ½ cup goat cheese, crumbled – creamy, tangy, and just the right richness
• Lime wedges – optional, but they make every bite even brighter

Step-By-Step Cooking Instructions

Let’s walk through the steps so you know exactly what to expect. This recipe is very forgiving, so don’t worry if you’re new to cooking.

1. Prep your veggies
   Start by washing and prepping all your produce. Slice the red onion, mince the garlic, remove the seeds and slice the poblanos, and clean and slice the mushrooms. Halve the cherry tomatoes and chop the parsley.
2. Cook the filling
   Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the sliced red onion. Sauté for 3–4 minutes until the onions start to soften and turn translucent.
   Next, stir in the garlic and cook for about 30 seconds until fragrant.
   Add the poblano pepper strips and cook for 4–5 minutes, stirring occasionally, until they begin to soften.
   Toss in the mushrooms, salt, and black pepper. Sauté everything together for another 5–7 minutes until the mushrooms are browned and tender. Set aside and keep warm.
3. Make the tomato topping
   While the filling is cooking, combine the halved cherry tomatoes, lime juice, parsley, and a pinch of salt and pepper in a small bowl. Stir gently and set aside to let the flavors mingle.
4. Toast the tortillas
   In a clean, dry skillet over medium heat, warm the tortillas one at a time. Toast each side for about 30–60 seconds until lightly browned and warm. Wrap them in a clean kitchen towel to keep them soft and warm.
5. Assemble the tacos
   Lay out the tortillas on a serving platter or individual plates. Spoon the mushroom and poblano mixture into each tortilla. Top with the cherry tomato salad, then crumble goat cheese over the top. Serve with lime wedges on the side for extra brightness.

How to Serve

These tacos are best served warm and freshly assembled. Here are a few serving suggestions to make them even more enjoyable:

• Serve with a side of Mexican-style rice or seasoned black beans for a full meal.
• Add a drizzle of your favorite green sauce or crema for extra richness.
• Top with thinly sliced radishes or shredded cabbage for a bit of crunch.
• Include a bowl of tortilla chips and guacamole for a taco night spread.

Pairing Suggestions

Since these tacos are full of vibrant flavors, they pair well with a variety of sides and beverages:

• Side Dishes: Try them with cilantro-lime rice, grilled corn on the cob, or a zesty cucumber salad.
• Beverages: For a non-alcoholic option, pair with sparkling lime water or hibiscus tea.
• Dips: Serve with a side of salsa verde or creamy avocado dip to complement the goat cheese.

Storage, Freezing & Reheating Instructions

Storage: Store leftover filling and tomato topping in separate airtight containers in the fridge for up to 3 days. Keep the tortillas and goat cheese stored separately to maintain freshness.

Freezing: While the tomato topping isn’t suitable for freezing, the mushroom and poblano filling can be frozen. Allow it to cool completely, then freeze in a sealed container for up to 2 months.

Reheating: Reheat the filling in a skillet over medium heat or microwave it in 30-second bursts until warmed through. Warm the tortillas separately in a dry skillet or wrapped in a damp towel in the microwave.

Common Mistakes to Avoid

• Overcooking the vegetables: Mushrooms and poblanos cook quickly. If overdone, they can become mushy. Keep an eye on them and remove from heat as soon as they’re tender.
• Skipping the lime juice: The acidity brings everything together, so don’t skip it in the tomato salad.
• Assembling too early: If you assemble the tacos too far in advance, they may become soggy. Build them just before serving.
• Using cold tortillas: Warm tortillas are key to great tacos. Cold ones can be tough and less flavorful.

Pro Tips

• Chop evenly: Cut your vegetables into even pieces so they cook uniformly.
• Toast the goat cheese: For a twist, broil the crumbled goat cheese on a baking sheet for a few minutes until lightly golden before topping.
• Spice it up: Add a pinch of red chili flakes or a dash of hot sauce to the filling if you prefer a spicier kick.
• Meal prep friendly: You can prep the mushroom and poblano mix a day ahead. Just reheat and assemble when ready.
• Double the batch: This filling freezes well, so make a double batch and freeze half for an easy meal later.

Frequently Asked Questions (FAQs)

Can I use other types of mushrooms?
Absolutely. Portobello, button, or shiitake mushrooms work well. Just make sure to slice them thin for even cooking.

What can I use instead of goat cheese?
If goat cheese isn’t your thing, try crumbled feta, shredded sharp cheddar, or even a dollop of labneh or plain yogurt.

Are poblano peppers spicy?
Poblanos are generally mild, with a gentle heat. If you want less spice, remove all the seeds. If you want more, try adding a jalapeño or serrano.

Can I make this recipe vegan?
Yes! Just omit the goat cheese or replace it with a vegan cheese or cashew cream.

What tortillas work best?
Soft flour tortillas are ideal here, but you can also use corn tortillas if you prefer a gluten-free option.

Can I roast the vegetables instead?
Yes. Roasting brings out even more depth. Just toss the veggies with olive oil and roast at 400°F for 20–25 minutes until tender.

Do I need to peel the poblanos?
Not for this recipe. Since they’re sliced and sautéed, the skins soften and add texture.

Can I add beans for extra protein?
Definitely. Black beans or pinto beans would be a great addition to the filling.

Can I make these tacos ahead of time?
You can prep the components ahead of time, but assemble just before eating to keep the tortillas from getting soggy.

What other toppings can I add?
Try sliced avocado, pickled onions, or fresh cilantro for added flavor and color.

Conclusion & Call to Action

These Poblano and Mushroom Tacos with Tomatoes and Goat Cheese are the kind of meal that feels both exciting and comforting. They’re easy to prepare, full of vibrant flavor, and endlessly adaptable. Whether you’re making them for a quick weeknight dinner or a laid-back gathering with friends, they’re sure to impress.

Now it’s your turn—grab your skillet, pick up those poblanos, and give these tacos a try. I’d love to hear how yours turn out! Share your photos, tag me if you post them on social media, or drop a comment below with your favorite toppings or variations. Let’s keep taco night interesting and delicious together.

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