Mai Tacos

Prep Time
Cook Time
Ready In

"This recipe uses maitake mushrooms, which taste surprisingly similar to roast chicken. I find them in Asian markets. A good substitute is a shitake mushroom or portobello mushroom."

Original is 2-3 servings


  • Serving Size: 1 (788.2 g)
  • Calories 1104.1
  • Total Fat - 28.6 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 44.7 mg
  • Sodium - 2305.1 mg
  • Total Carbohydrate - 209.4 g
  • Dietary Fiber - 16.7 g
  • Sugars - 21 g
  • Protein - 20.8 g
  • Calcium - 1927.2 mg
  • Iron - 4.8 mg
  • Vitamin C - 119.3 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

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

Step 2

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

Step 3

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

Step 4

Heat the tortillas according to the package directions.

Step 5

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting a serrano chile, look for one that is firm and bright in color.
  • If maitake mushrooms are not available, consider using a shitake mushroom or portobello mushroom as a substitute.

  • Portobello mushrooms: These mushrooms are larger and meatier than maitakes, making them a great substitute for the maitakes in this recipe. They have an earthy, umami flavor that would pair well with the other ingredients in the tacos.
  • Shiitake mushrooms: Shiitake mushrooms are another great substitute for maitakes. They have a meaty texture and a savory flavor that would work well in the tacos. They also have a milder flavor than maitakes, so they won't overpower the other ingredients.

Vegetarian Variation Substitute vegetable broth for the pinto beans and omit the queso fresco. Top the tacos with a dollop of Greek yogurt and a sprinkle of fresh cilantro.

: Cilantro-Lime Rice:

: This dish is the perfect accompaniment to the Mai Tacos. The fresh cilantro and lime in the rice provide a bright flavor that pairs beautifully with the tacos. The rice also helps to soak up any of the extra sauce from the tacos, making it a great side dish.

Pico de Gallo: This classic Mexican salsa is the perfect topping for the Mai Tacos. The combination of tomatoes, onions, cilantro, and lime juice gives the tacos a fresh and flavorful kick. Pico de Gallo also adds a nice crunchy texture to the tacos, making them even more enjoyable to eat.


Q: What is the best substitute for maitake mushrooms?

A: A good substitute for maitake mushrooms is a shitake mushroom or portobello mushroom.

Q: How do you cook maitake mushrooms?

A: Maitake mushrooms are best cooked by sautéing them in butter or oil with garlic, onion, and other herbs and spices. You can also roast or grill them.

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Fun facts:

Maitake mushrooms, also known as 'hen of the woods', were considered a delicacy in Japan and were even sold for their weight in gold during the Edo period.

The poblano pepper is native to Mexico and is famously used in the popular dish, chiles rellenos, which was created by nuns in Puebla, Mexico in the 16th century.