Mushroom and spinach tacos



Step 1

Make the salsa: Heat oven to 450 degrees F. On a parchment-lined sheet pan, arrange the tomatoes, jalapeños, and onions and roast, turning occasionally, until vegetables are charred and cooked through, about 20 minutes. Let cool slightly, then transfer to a blender and process until smooth. Strain the mixture to remove big pieces and seeds, then stir in the crema and season with salt. Chill until ready to use.

Step 2

Lower oven temperature to 425 degrees F. Tear mushrooms into 2-inch pieces and toss them with 2 tablespoons olive oil, to coat the surface. Roast in oven until crispy around the edges and tender throughout, about 15 minutes. Season with salt.

Step 3

Meanwhile, in a large skillet over medium heat, heat 1 tablespoon oil; add the garlic. When fragrant, add the spinach, working in batches if needed, and toss to wilt.

Step 4

To serve, warm tortillas in a skillet. Remove from heat and spread each tortilla with about 2 teaspoons of salsa and top evenly with spinach, mushrooms, and pepitas. Serve immediately.