Recipe: Roasted Mushroom and Poblano Tacos

Ingredients

• 3 tablespoons olive oil
• 1 1/2 tablespoons freshly squeezed lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon chili powder
• 3/4 teaspoon kosher salt
• 4 medium portobello mushrooms, stems removed and cut into 1/2-inch slices
• 2 poblano peppers, cored, seeded, and cut into 1/2-inch strips
• 1 medium red onion, cut into 1/4-inch slices
• 8 corn tortillas
• 3 ounces fresh goat cheese, crumbled (about 3/4 cup)
• 1/3 cup coarsely chopped fresh cilantro
• Lime wedges

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