Name: Mushroom Tacos with Poblano Peppers
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 bunch kale (roughly chopped); 2 limes (juiced, divided); Pinch salt; 1 cup fresh pineapple (diced); 1 jalapeño (seeded and chopped); 3/4 cup fresh cilantro (chopped); 2 tablespoons vegetable oil; 1 red onion (diced); 2 poblano peppers (seeded and sliced); 4 cloves garlic (minced); 1 pound mushrooms (cremini or button sliced); 2 tablespoons Taco Seasoning; 8 corn or flour tortillas (store-bought or homemade, warmed); Cilantro Lime Ranch Dressing; 1 avocado (pitted, peeled, and sliced)

Recipe

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These mushroom tacos are sauteed with poblano peppers for the ultimate filling and flavorful meal.

Full of veggies and goodness, these mushroom tacos are a delicious meatless taco Tuesday recipe, easy to make in the skillet in 15 minutes!

mushroom and pepper taco on a light blue plate

Poblano Pepper & Mushroom Tacos

These mushroom tacos are perfect when you want meatless tacos that are also hearty, nutritious, and super tasty! Packed with good-for-you ingredients, eating healthy never tasted SO good!

It's not just the epic combination of savory and sweet ingredients that makes these tacos out of this world: it's the texture! Crunchy veggies, creamy toppings, and juicy pineapple; I mean, if you can get everything from a taco, this is the one. This recipe made it into my Taco Tuesday Cookbook for a reason!

overhead photo of a mushroom taco drizzled with creamy sauce on a plate with sliced avocado

What You Need

Mushrooms (cremini, portobello, or white button mushrooms) and poblano peppers are the base of these tacos. Extra flavor and texture come from kale (or spinach), pineapple, and jalapeños. For ultimate deliciousness, I add my homemade cilantro lime Ranch dressing.

How to Make Mushroom Tacos

Making these epic tacos for dinner only requires a little chopping, massaging the kale for a few minutes, and sautéeing veggies and mushrooms in the skillet for about 10 minutes. And just like that, dinner is ready!

Watch the taco magic happen in this quick recipe video:

How to Serve Mushroom Tacos

When you thought dinner couldn't get any better, I show up with tasty ideas you'll want to try, such as cilantro lime rice as a side dish or this pineapple salsa as a delicious topping. Taco night also calls for epic cocktails, don’t you? I love sipping a Cadillac Margarita or a Tequila Gimlet. Woohoo!

poblano pepper and mushroom taco on a plate

More Healthy Taco Recipes

Enjoying healthy meals that you can prep quickly is easier when you have great taco recipes up your sleeve! These roasted veggie tacos with black beans and these spicy chili lime salmon tacos are full of delicious flavors and protein. Have zucchini on hand? Make these epic blackened zucchini tacos!

This nutritious recipe can be found in The Taco Tuesday Cookbook on page 67.

Mushroom Tacos with Poblano Peppers

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

These mushroom tacos are sauteed with poblano peppers for the ultimate filling and flavorful meal.

5 from 18 votes

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Watch how it’s made:

Ingredients

1 bunch kale, roughly chopped
2 limes, juiced, divided
Pinch salt
1 cup fresh pineapple, diced
1 jalapeño, seeded and chopped
¾ cup fresh cilantro, chopped
2 tablespoons vegetable oil
1 red onion, diced
2 poblano peppers, seeded and sliced
4 cloves garlic, minced
1 pound mushrooms, cremini or button sliced
2 tablespoons Taco Seasoning

For serving:

8 corn or flour tortillas , store-bought or homemade, warmed
Cilantro Lime Ranch Dressing
1 avocado, pitted, peeled, and sliced

Instructions

Prep the base:

In a large bowl, massage the kale for a minute or two with the juice of 1 lime and a pinch of salt. Add the pineapple, half the chopped jalapeño, and half the chopped cilantro.

Cook the filling:

In a large cast-iron skillet, heat the oil over medium-high heat. Add the onion and cook for 5 minutes, or until soft. Add the peppers, garlic, and remaining jalapeño and cook for 3 minutes, or until the peppers begin to soften. Add the mushrooms and seasoning and cook for an additional 3 minutes.

Assemble:

To serve, place a bed of the kale-pineapple mixture on each tortilla, top with the veggie mixture, and drizzle with dressing. Serve with sliced avocado, the remaining cilantro, and lime wedges on the side, if desired.