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Mushroom Tacos with Spicy Kale and Feta

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
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 tacos
Calories 150 kcal


Portabello Mushrooms

  • 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

Toppings, Etc.

  • 1 pint cherry tomatoes, sliced in half
  • feta, crumbled (to top)
  • flour tortillas, browned on each side (I use whole wheat tortillas)



  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.