These Poblano Mushroom Tacos are so delicious!

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: Serves 4

1 bunch kale roughly chopped
juice of 2 limes
1 cup diced pineapple
2 jalapeños seeded + chopped
3/4 cup fresh cilantro chopped
2 tablespoons olive oil
1 sweet onion diced
16 ounces cremini mushrooms sliced
2 poblano peppers sliced
4 cloves garlic minced or grated
2 tablespoons low-sodium soy sauce
shredded cheese sliced avocado, and tortillas, for serving

Cilantro Yogurt Sauce:
1 cup plain greek yogurt
1 cup fresh cilantro
1 jalapeno seeded
2 cloves garlic
1 teaspoon cumin
juice of 1 lime
kosher salt

Pineapple Kale Slaw:
1. In a large bowl massage the kale for 1-2 minutes with the juice from one lime and a pinch of salt. Add the pineapple, 1 of the chopped jalapenos, and 1/4 cup of the chopped cilantro. Keep stored in the fridge for up to 3 days.

1. Heat a large skillet over high heat and add the olive oil. When the oil shimmers, add the onions and cook, stirring often until soft, about 5 minutes. Add the mushrooms and poblano peppers. Cook, stirring occasionally until the mushrooms are caramelized, about 5-10 minutes. Add the garlic and the remaining jalapeno and cook another minute. Add the soy sauce and cook 2 minutes longer. Remove from the heat and stir in the remaining 1/2 cup cilantro and remaining lime juice.

2. Stuff the mushrooms into warmed tortillas. Top with cheese and the Pineapple Kale Slaw. Serve with the Cilantro Yogurt Sauce (below).

Cilantro Yogurt Sauce:
1. In a blender or food processor, combine the yogurt, cilantro, jalapeno, garlic, cumin, lime juice, and a large pinch of salt. Pulse until smooth. Taste and add salt as needed. Keep stored in an air-tight container for up to 2 weeks.

Full Recipe: Half Baked Harvest.

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