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Mushroom Tacos with Spicy Kale and Feta

March 21, 2018 by Emily Brees Leave a Comment - This post may contain affiliate links.

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Mushroom Tacos are a mix of kale seasoned with chipotle, Portabello mushrooms, feta cheese and sliced cherry tomatoes. A fast and easy vegetarian meal.

Portabello Mushroom Tacos Overhead

At least once a week I’m making tacos.

Usually for breakfast or dinner. Sometimes they get a little crazy like my Tater Tot Breakfast Tacos or these Pink Shrimp Tacos, but most of the time I keep it simple.

This week’s taco night was a mix of chipotle spiced kale and portabello mushrooms. Simple and fresh, this taco is no frills and requires almost no cooking.


HOW TO MAKE MUSHROOM TACOS (3 easy steps)

Massage kale.

Toss kale with olive oil, chili powder and chipotle. Then massage until the kale begins to soften.

Slice Portabello mushrooms and sauté.

Then toss the mushrooms with garlic, parsley and red wine vinegar to give them some flavor.

Fill and top charred tortillas.

The MUST do for any taco is charring the tortillas! If you have a gas stovetop this is really easy. Just turn on the flame, place tortilla on the grate and using tongs flip it a few times while it chars. You’ll have to do them one at a time or if you have mad skills, turn on two burners simultaneously.

Don’t skip it! The flame broiled flavor of tortillas is so delicious!

Vegetarian Tacos Overhead in Blue rimmed dish

TIPS

  • Keep chipotle in adobo stocked in the freezer – you never use the whole can in one recipe, so you’ll have a constant supply.
  • Use the leftover parsley from this recipe later in the week to make parsley-walnut pesto

This is probably the only taco I don’t put avocado on. Simply because every now and then I need to take a break from avocado. Proceed with or without it. It’s your taco.

PIN Me for TACO NIGHT!

Print
Mushroom Tacos with Spicy Kale and Feta
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Mushroom Tacos with chipotle spiced kale, feta cheese and cherry tomatoes for a fast vegetarian meal.

Course: dinner, Lunch, tacos
Cuisine: American
Keyword: tacos, vegetarian
Servings: 6 tacos
Calories: 150 kcal
Author: Emily Brees | OatandSesame
Ingredients
Portabello Mushrooms
  • 4-5 large portabello mushroom caps, sliced thick
  • 1 tsp red wine vinegar
  • 1 clove garlic, crushed
  • 1 Tbs parsley, chopped
Kale
  • 4 cups curly kale, stems removed and chopped into bite sized pieces
  • 1 Tbs olive oil
  • 3 tsp adobo sauce
  • 1/4 tsp chili powder
  • 1 tsp Kosher salt, divided
Toppings, Etc.
  • 1 pint cherry tomatoes, sliced in half
  • feta, crumbled (to top)
  • flour tortillas, browned on each side (I use whole wheat tortillas)
Instructions
Kale:
  1. Trim the kale and place in a large mixing bowl. 

  2. Add 1 tablespoon of olive oil, 3 tsp adobo sauce, 1/4 tsp chili powder and 1/4 tsp salt. Toss it all together and use your hands to massage the ingredients into the kale. Set aside.

Portabello Mushrooms:
  1. Slice mushrooms and place in over medium heat in a sauté pan. I don't usually add any olive oil as the mushrooms will release liquid as they cook.

  2. Once they are tender (5-6 minutes), turn off the flame and toss with red wine vinegar and crushed garlic. Then toss with chopped parsley and season with salt and pepper to taste.

Taco Assembly:
  1. Brown each tortilla over an open flame. Too much and they will be crispy, so just enough to get a little char in places. This can be started while the mushrooms are cooking.

  2. Load tortilla with a scoop of kale and a couple slices of mushrooms.

  3. Top with cherry tomatoes and feta.

Nutrition Facts
Mushroom Tacos with Spicy Kale and Feta
Amount Per Serving (1 taco)
Calories 150
* Percent Daily Values are based on a 2000 calorie diet.

Marinated Portabellos are the star in this Healthy, Vegetarian Recipe.


Kale and Mushroom Taco

more taco recipes

Easy Shrimp Tacos
Portabella Mushroom + Spicy Kale Tacos
Tater Tot Breakfast Tacos
Vegan Mushroom Tacos with Creamy Jalapeño Sauce
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I'm Emily - a home cook, gardener and recipe creator located in Flagstaff, AZ.

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