Mushroom Tacos are a mix of kale seasoned with chipotle, Portabello mushrooms, feta cheese and sliced cherry tomatoes. A fast and easy vegetarian meal.
At least once a week I’m making tacos.
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)
Toss kale with olive oil, chili powder and chipotle. Then massage until the kale begins to soften.
Then toss the mushrooms with garlic, parsley and red wine vinegar to give them some flavor.
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!
- 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.
Mushroom Tacos with chipotle spiced kale, feta cheese and cherry tomatoes for a fast vegetarian meal.
- 4-5 large portabello mushroom caps, sliced thick
- 1 tsp red wine vinegar
- 1 clove garlic, crushed
- 1 Tbs parsley, chopped
- 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
- 1 pint cherry tomatoes, sliced in half
- feta, crumbled (to top)
- flour tortillas, browned on each side (I use whole wheat tortillas)
Trim the kale and place in a large mixing bowl.
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.
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.
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.
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.
Load tortilla with a scoop of kale and a couple slices of mushrooms.
Top with cherry tomatoes and feta.
Marinated Portabellos are the star in this Healthy, Vegetarian Recipe.
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