Poblano Mushroom Tacos with Cilantro Yogurt Sauce
Poblano Mushroom Tacos with Cilantro Yogurt Sauce might be a good recipe to expand your main course repertoire. This recipe makes 4 servings with 298 calories, 18g of protein, and 14g of fat each. For $3.1 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. 17 people found this recipe to be scrumptious and satisfying. It is a pretty expensive recipe for fans of Mexican food. It is brought to you by Half Baked Harvest. Head to the store and pick up plain greek yogurt, garlic, fresh cilantro, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 30 minutes. Overall, this recipe earns an awesome spoonacular score of 96%. Users who liked this recipe also liked blackened salmon tacos with cilantro yogurt sauce, Poblano And Mushroom Tacos, and Mushroom, Corn, and Poblano Tacos.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
16 ounces cremini mushrooms, sliced
1 teaspoon cumin
3/4 cup fresh cilantro, chopped
1 cup fresh cilantro
2 cloves garlic
4 cloves garlic, minced or grated
1 jalapeno, seeded
2 jalapeños, seeded + chopped
juice of 1 lime
juice of 2 limes
1 bunch kale, roughy chopped
kosher salt
2 tablespoons low-sodium soy sauce
2 tablespoons olive oil
1 cup diced pineapple
1 cup plain greek yogurt
2 poblano peppers, sliced
shredded cheese, sliced avocado, and tortillas, for serving
1 sweet onion, diced
Equipment:
bowl
frying pan
food processor
blender
Cooking instruction summary:
Instructions!Pineapple Kale SlawIn a large bowl massage the kale for 1-2 minutes with the juice from one lime and a pinch of salt. Add the pineapple, 1 of the chopped jalapenos, and 1/4 cup of the chopped cilantro. Keep stored in the fridge for up to 3 days.!TacosHeat a large skillet over high heat and add the olive oil. When the oil shimmers, add the onions and cook, stirring often until soft, about 5 minutes. Add the mushrooms and poblano peppers. Cook, stirring occasionally until the mushrooms are caramelized, about 5-10 minutes. Add the garlic and the remaining jalapeno and cook another minute. Add the soy sauce and cook 2 minutes longer. Remove from the heat and stir in the remaining 1/2 cup cilantro and remaining lime juice.Stuff the mushrooms into warmed tortillas. Top with cheese and the Pineapple Kale Slaw. Serve with the Cilantro Yogurt Sauce (below).!Cilantro Yogurt SauceIn a blender or food processor, combine the yogurt, cilantro, jalapeno, garlic, cumin, lime juice, and a large pinch of salt. Pulse until smooth. Taste and add salt as needed. Keep stored in an air-tight container for up to 2 weeks.
Step by step:
1. In a large bowl massage the kale for 1-2 minutes with the juice from one lime and a pinch of salt.
2. Add the pineapple, 1 of the chopped jalapenos, and 1/4 cup of the chopped cilantro. Keep stored in the fridge for up to 3 days.!Tacos
3. Heat a large skillet over high heat and add the olive oil. When the oil shimmers, add the onions and cook, stirring often until soft, about 5 minutes.
4. Add the mushrooms and poblano peppers. Cook, stirring occasionally until the mushrooms are caramelized, about 5-10 minutes.
5. Add the garlic and the remaining jalapeno and cook another minute.
6. Add the soy sauce and cook 2 minutes longer.
7. Remove from the heat and stir in the remaining 1/2 cup cilantro and remaining lime juice.Stuff the mushrooms into warmed tortillas. Top with cheese and the Pineapple Kale Slaw.
8. Serve with the Cilantro Yogurt Sauce (below).!Cilantro Yogurt Sauce
9. In a blender or food processor, combine the yogurt, cilantro, jalapeno, garlic, cumin, lime juice, and a large pinch of salt. Pulse until smooth. Taste and add salt as needed. Keep stored in an air-tight container for up to 2 weeks.
Nutrition Information:
covered percent of daily need
