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 recipe yields 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 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.

Tips & Variations

No special items needed.