Mushroom Tacos with Poblano Peppers
These mushroom tacos are sauteed with poblano peppers for the ultimate filling and flavorful meal.
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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.
Nutrition
Serving: 2 tacos | Calories: 272kcal | Carbohydrates: 45g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 153mg | Potassium: 830mg | Fiber: 9g | Sugar: 11g | Vitamin A: 3867IU | Vitamin C: 119mg | Calcium: 165mg | Iron: 3mg
