You’ll be dining in with a meal that tastes better than dining out!
Our rich and savory Chicken & Portabella Mushroom Tacos have traditional Tex-Mex flavors with a healthy attitude.
For the filling
- 2 Chicken Breasts, boneless & skinless — cut across the grain into strips about 3/8″ wide
- 8 ounces Portabella Mushroom caps — cut into strips same thickness as chicken
- 1 Sweet Onion — cut in lengthwise strips
- 1 Poblano Pepper — seeded and cut in strips about about same size as onion (see note under Preparation)
- 1 Jalapeno or Serrano Pepper (optional) — seeded and cut in strips (see note under Preparation)
- 4 – 5 Mini Sweet Peppers — seeded and cut in strips
- 4 – 5 fresh Garlic cloves — minced
- Extra Virgin Olive Oil or Avocado Oil
- Fajita Seasoning without monosodium glutamate (MSG)*
- 1 teaspoon Chile Powder
- 1 teaspoon Paprika
- 1 teaspoon dried Oregano
- ½ teaspoon ground Cumin
- 1 1/2 teaspoons Umami.Life Mushroom Sauce Base (omit if not available)
- 1 tablespoon Tomato Paste
- 1 tablespoon Chicken Bouillon Paste
- 1 tablespoon Water
- ½ – 1 teaspoon Agave Syrup or Brown Sugar
- 2 medium Tomatoes — seeded and cut in chunks
- Tortillas: soft such as flour and/or corn/flour blend
- Cheddar and/or Monterey Jack Cheese shreds or Cotija Cheese
- Sour cream
- Avocado slices
- Hot Sauce of choice
Note: When working with chile peppers, remember that the capsaicin is concentrated in the seeds and membranes. Poblano chiles may be mild enough to handle without food prep gloves, but the one time that there’s a burn will remind you why you should wear gloves. Always wear gloves when working with spicier peppers such as jalapenos or serranos. If you do have skin contact with the capsaicin, wash your hands thoroughly with soap and water and don’t touch any delicate parts of the body while the oils are still on your hands — i.e. don’t take out your contacts. (If you need additional advice in removing capsaicin from skin, a call to your local poison control can best address the situation.)
- Sprinkle fajita seasoning over the sliced chicken breasts. Heat a large skillet or medium heat. Add oil to the pan, then add the chicken slices. Cook until just brown on the first side (about 4-5 minutes) and turn to cook the other side until just brown. Remove from the skillet to a plate and cover, set aside.
- Add a little more oil to the pan, add the onion and mushroom slices. Cover and reduce the heat slightly. Cook until the veggies start to soften, remove the cover, add the peppers and garlic. You may need to drizzle a little more oil over the veggies. Add all seasonings through water and allow to cook until veggies are softened. Return chicken to the pan, add tomato chunks, stir and taste. Add agave or brown sugar as desired.
- Heat tortillas and keep warm until ready to serve. Top filled tacos with choice of cheese, sour cream and avocado slices. We like a drizzle of Humble House Foods Ancho & Morita Hot Sauce as a final flourish.
*Monosodium glutamate can cause debilitating headaches in sensitive individuals. Be considerate of your dining guests and avoid seasonings, soups, mixes and foods with this ingredient.
Wine Pairing Guide
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