Poblano Mushroom Tacos with Cilantro Yogurt Sauce + Video.
These Poblano Mushroom Tacos with cilantro yogurt sauce are possibly the best tacos I’ve ever made.
The family has voted and everyone LOVES these tacos. Well, everyone except the select mushrooms haters, but you know, whatever. These are so good that I made them three times in the last two weeks. Once to test the recipe, then another time to photograph, and then again last Monday after snowboarding. Everyone was starving and we decided mushroom tacos had to be made. I made chicken and lamb tacos as well, since there are a handful of people who do not like mushrooms, and because my parent’s house was packed with people at that time and we needed tons of food.
Even with the chicken and lamb tacos on the table, the mushroom tacos were the favorite by far. These are honestly the best, so healthy AND ready in just about thirty minutes… Which brings me to my next topic.
I’m thinking of starting a new series on the blog for 2017. What do you guys think of Mondays being 30-Minute Meals Monday? Meaning all the recipes I share on Mondays will all be able to be made in 30 minutes or less. Thoughts? Comments? Concerns? I’m kind of thinking it’s a good idea, but slightly worried I might not be able to hold it up all year. Hmmm, I do kind of like a challenge though…and I know you guys love quick and healthy weeknight dinners…sounding more and more like it could be a good match. Let me know what you think!
With the shift into the New Year, my mind became filled with so many ideas. I only wish I had all the time in the world to execute them! Currently I’m knee-deep in putting the finishing touches on the cookbook photos. I should have finished them up last week, but I’m going a little overtime, as I am semi-insane about these photos and insist that every last one be perfect. Definitely struggling a little, I am my own worst critic, but fingers crossed that all of the book’s photos will done and sent off to my editor by the end of the month.
Once those are in, the bulk of the huge work will be done. Then before you know it, it will be fall again and I will finally get to share all these recipes, stories and photos with you guys. Both excited and crazy nervous!
In daily life news, my weekend was busy but great. I took the night off on Friday and went out with my family for my mom’s birthday. Her birthday isn’t until the 11th, but we decided to celebrate while some of my brothers were still in town. We had a great time, and it was nice to spend some real-time with my family and away from my computer…and kitchen. Somehow we managed to get the entire restaurant to sing Happy Birthday to my mom. Granted it’s a small bar/restaurant called Angel’s Hollow in Breckenridge, but I’m pretty sure she loved every minute of it. It was a site to see for sure, but so fun. The night was topped off with chocolate cupcakes, I mean, obviously.
The rest of the weekend was spent making pancakes while the snow piled up outside (it’s still snowing, we may see 3 feet!), and cramming in as much photo taking as possible. What did you guys do?
Sorry, I got way off topic there…let’s get back to these incredible poblano mushroom tacos.
Mushrooms in place of beef, is truly the best idea. I really cannot begin to describe just how good these are. The mushrooms get cooked up with some smoky poblano peppers, onions, garlic, jalapeños and finished with lime juice. Simple but perfect. Now, because I love a loaded taco, you know that I had to add a slaw and a sauce, I mean I had to. My slaw of choice…pineapple kale. SO SO SO good. I mean, the kale gets massaged with lime juice and the pineapple adds just the right amount of sweetness to balance out the jalapeños. The slaw is not needed, but it really adds to the tacos, and I think completes them. For my sauce I did a simple cilantro yogurt sauce. Cool, tangy and perfect drizzled atop of these tacos. Put everything together and I swear you have the best, almost vegan, taco. I’m obsessed with them and will probably be making them a couple of times a month. <–truth.
Not gonna lie, these kind of sort of need to be you dinner tonight. I don’t mean to be bossy, I’m only trying to help you out, but you really should take my advice. Ok?
WATCH THE HOW-TO VIDEO HERE:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Poblano Mushroom Tacos with Cilantro Yogurt Sauce.
Course: Main Course
Keyword: mushroom tacos
These Poblano Mushroom Tacos with cilantro yogurt sauce are possibly the best tacos I've ever made.
- 1 bunch kale roughy chopped
- juice of 2 limes
- 1 cup diced pineapple
- 2 jalapeños seeded + chopped
- 3/4 cup fresh cilantro chopped
- 2 tablespoons olive oil
- 1 sweet onion diced
- 16 ounces cremini mushrooms sliced
- 2 poblano peppers sliced
- 4 cloves garlic minced or grated
- 2 tablespoons low-sodium soy sauce
- shredded cheese sliced avocado, and tortillas, for serving
Cilantro Yogurt Sauce
- 1 cup plain greek yogurt
- 1 cup fresh cilantro
- 1 jalapeno seeded
- 2 cloves garlic
- 1 teaspoon cumin
- juice of 1 lime
- kosher salt
Pineapple Kale Slaw
- In 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.
- 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. 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 Sauce
- 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.
Cool. Cool. Happy taco eating Monday!