Poblano Mushroom Tacos with Cilantro Yogurt Sauce.
These Poblano Mushroom Tacos with cilantro yogurt sauce are possibly the best tacos I've ever made.
Foto: Half Baked HarvestIngredients
- 1 bunch kale (roughy 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)
- 1 cup plain greek yogurt
- 1 cup fresh cilantro
- 1 jalapeno (seeded)
- 2 cloves garlic
- 1 teaspoon cumin
- juice of 1 lime
- kosher salt
Steps
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.
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.
Stuff the mushrooms into warmed tortillas. Top with cheese and the Pineapple Kale Slaw. Serve with the Cilantro Yogurt Sauce (below).
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.
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