Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 teaspoon ground cumin

  3. 1/2 teaspoon dried oregano

  4. 1 fresh poblano pepper, seeded and cut into 1/4-inch-thick strips

  5. 1/2 medium yellow onion, sliced into 1/4-inch-thick strips

  6. 1 garlic clove, minced

  7. 1/2 teaspoons Sunny Spain Penzey seasoning

  8. 1/2 pound portobello mushrooms, cleaned and sliced into 1/4-inch-wide strips

  9. 1 medium Roma tomato, medium dice

  10. 2 tablespoons coarsely chopped fresh flt leaf parsley

  11. 1 teaspoon freshly squeezed lime juice

  12. 8 Romaine (looser lettuce) leaves

  13. 1/2 cup crumbled queso fresco

  14. 1 medium avocado, thinly sliced Pickled Jalapeños or Pickled Red Onions Lime wedges optional-

  15. 1 cup already grilled lean beef, cut into 1/4-inch-thick strips

Instructions Jump to Ingredients ↑

  1. Heat oil in a large sauté pan over medium heat until shimmering. Add cumin and oregano and cook until fragrant, about 1 minute. Add chile, onion, garlic, and 1 teaspoon of the salt and cook until onion is tender, about 7 minutes. Add mushrooms and remaining 1/2 teaspoon salt and cook, stirring occasionally, until mushrooms are browned and tender, about 6 minutes. Remove the pan from heat and stir in tomato,beef (if using), and lime juice. Season with freshly ground black pepper. Divide mixture among Romaine leaves and serve with optional garnishes.


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