Poblano Mushroom and Potato Tacos

Ingredients

• 4 medium poblano chile peppers
• 3 medium Yukon gold potatoes, peeled and cut into 1/2-inch pieces
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons finely chopped fresh cilantro
• 1 1/2 tablespoons finely chopped fresh parsley
• 2 tablespoons unsalted butter
• 1 large onion, halved and thinly sliced
• 12 ounces cremini and/or white mushrooms, trimmed and thinly sliced
• 1 clove garlic, minced
• 1/2 cup Mexican crema, creme fraiche or sour cream
• Juice of 2 limes
• Freshly ground pepper
• Corn tortillas, warmed, and assorted toppings, for serving

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