Ingredients

• 1 tbsp oil
• 4 portobello mushrooms, thick sliced
• 2 poblano peppers, sliced
• 1/2 red onion, sliced
• 1/2 cup frozen corn kernels
• 2 garlic cloves, minced
• 1 tbsp chili powder
• Salt and pepper to taste
• 8 corn tortillas
• 1/2 cup guacamole for serving

Preparation

In a large skillet, heat the oil over medium-high heat. Add the mushrooms and cook until they begin to soften, 3 to 4 minutes. Add the poblano pepper, red onion, and corn kernels and cook for another 3 to 4 minutes. Add the garlic, chili powder, salt, and pepper. Cook, stirring, for another 1 to 2 minutes.
To assemble the tacos, spread a layer of guacamole on each tortilla and top with the mushroom mixture.
Enjoy immediately.