Our rich and savory Chicken & Portabella Mushroom Tacos have traditional Tex-Mex flavors with a healthy attitude.

You’ll be dining in with a meal that tastes better than dining out!

Prep time:25 minutes
Cook time:20 minutes
Servings:4

Ingredients

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

Seasonings

  • 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

For serving

  • 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

Preparation

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.)

  1. 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.
  2. 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.
  3. 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

CRISP, DRY WHITE or ROSÉ
Domestic
Texas: Albarino, Trebbiano, Picpoul Blanc, Pinot Grigio, Rosé
West Coast: Sauvignon Blanc, Fume Blanc, Rosé
Imported
Argentina: Sauvignon Blanc, Rosé
Austria: Gruner Veltliner
France: Chablis, white Bordeaux, Sancerre, Muscadet, Petit Manseng, Picpoul Blanc, Rosé
Germany: Dry Riesling
Italy: Pinot Grigio, Pinot Bianco, Frascati, Trebbiano, Vernaccia, Garganega (Soave), Orvieto, Gewurztraminer
New Zealand: Sauvignon Blanc
Portugal: Vinho Verde (Blanc or Rosé)
South Africa: Chenin Blanc, Rosé
Spain: Albarino, Verdejo, Godello, Viura, Rosé
UNOAKED, MEDIUM-BODY WHITE
Domestic
Texas: Vermentino, Semillon, Chardonnay
West Coast: Pinot Gris, Fume Blanc, Chardonnay
Imported
Austria: Gruner Veltliner
France: Chablis, Macon Village/Saint-Véran, Alsace Pinot Blanc, Picpoul Blanc
Italy: Vermentino, Verdicchio, Fiano, Greco, Cortese (Gavi)
RICH, MEDIUM to FULL-BODY WHITE
Domestic
Texas: Roussanne, Vermentino, Chardonnay
West Coast: Pinot Gris, Chardonnay, Viognier
Imported
France: white Bordeaux, Puligny-Montrachet, Chassagne-Montrachet, Charlemagne, Marsanne, Viognier, Roussanne, Alsace Pinot Gris
Italy: Chardonnay
AROMATIC, SWEET and SEMI-SWEET WHITE
Domestic
Texas: Riesling, Chenin Blanc, Gewürztraminer
West Coast: Riesling, Gewürztraminer, Chenin Blanc
Imported
Argentina: Torrontes
Germany: Riesling, Gewürztraminer
France: Vouvray (Chenin Blanc) or Blanc Moelleux, Alsace Pinot Gris or Pinot Blanc
Italy: Gargenega, Moscato
FRUITY, LIGHT-BODY RED
Domestic
Texas: Ruby Cab, Dolcetto
West Coast: Pinot Noir, Barbera, Zinfandel
Imported
France: Pinot Noir, Beaujolais, Côtes du Ventoux, Gamay, Cinsault, Counoise
Italy: Bardolino, Primitivo, Chianti Classico, Nebbiolo
Spain: Tempranillo, Grenache, Carignan