Poblano, Mushroom and Egg Breakfast Tacos {Recipe Redux}
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4 tacos
  • 4 soft shell tortillas
  • 1 medium size poblano pepper, about ½ cup chopped
  • 8oz of fresh mushrooms, sliced
  • 1 Tablespoon canola oil
  • 1 avocado
  • 2 Tablespoons plain greek yogurt
  • 1 teaspoon lime juice
  • ¼ teaspoon salt
  • 4 eggs (one per person)
  • 2 Tablespoons milk
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 3 radishes, sliced thin
  • fresh or dried cilantro
  1. In a medium size skillet over medium heat, add canola oil, sliced mushrooms and chopped poblanos
  2. Saute until mushrooms and peppers start to get a crisp edge, about 5-7 minutes, set aside when done
  3. In a small food processor or blender, add avocado, yogurt, lime juice and ¼ teaspoon salt
  4. In a small bowl, whisk eggs, milk, ¼ teaspoon salt and ⅛ teaspoon pepper
  5. In a small non-stick skillet, add eggs and stir until cooked through, remove from heat
  6. Lay out tortilla shell and top each with ¼ of the egg mixture and ¼ of the mushrooms and pepper mixture
  7. Top with avocado cream, sliced radishes and cilantro
Link to homemade tortillas: https://salubriousrd.com/2017/01/homemade-flour-tortillas/
Recipe by Salubrious RD at https://salubriousrd.com/2017/02/poblano-mushroom-egg-breakfast-tacos/