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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:
Poblano Mushroom Tacos with Cilantro Yogurt Sauce.
Servings: 4 servings
Calories Per Serving: 314 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
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.
Tacos
- 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!
Wanted to share that I just watched a video about what Leann Rimes eats in a day and she’s addicted to these tacos. I googled a recipe for them and low and behold, it’s your recipe. Congratulations!! And I’m going to the grocery today to get these ingredients. Can’t wait to try these tacos!!
Lol really?! That’s pretty cool! Thanks for sharing Page! xx
Absolutely incredible. Halved the kale & doubled the pineapple because that’s just what we had at home. Paired it with an avocado cream sauce! Loved this recipe! Can’t wait to make it again 🙂
Hey Emily,
Happy Sunday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed!! xxT
Hi, so in the picture it looks like you have purple cabbage in the slaw but it’s not listed in the recipe. I will include just in case you forgot to add. And do you typically use two tortillas? Thanks!
Hi Cat! The cabbage was just for garnish, sorry for the confusion! 🙂 xTieghan
Omg this came out absolutely delicious! I already had all of the ingredients except for pineapple so I picked some up on my way home. I want more but we finished it all!! Need to make this over and over again. Delicious and meat free!
Hey Jackie,
Thanks a lot for giving this recipe a try, I am so glad to hear that it was enjoyed!! xxTieghan
Omg this came out absolutely delicious! I already had all of the ingredients except for pineapple so I picked some up on my way home. I want more but we finished it all!! Need to make this over and over again. Delicious and meat free!
Hey there,
Thanks a lot for giving this recipe a try, I am so glad to hear that it was enjoyed!! xxTieghan
Super delicious recipe! It was a little longer than 30 min with quite a bit of prep work at first but SO worth it! I eased up on the cilantro, even as a cilantro lover. I really love how the flavors come together and the pineapple adds just the right touch of sweetness. A little bit of apple cider vinegar in the kale slaw added a slight zing, otherwise I stuck to the recipe pretty strictly. Oh, and I added an ear of sweet corn after the mushrooms & garlic went in because, well, sweet corn. Very good mix of flavors in these tacos!!
Hey Dan,
I am delighted that this recipe was enjoyed, thanks for making it! ☘️ xTieghan
Only had the fixings for the filling BUT super delicious! Added some cumin to compensate missing the sauce and it was great with avocado, cheese and salsa that I had!
I am really glad this turned out so well for you, Rikki! Thank you so much! xTieghan
I agree, these are amazing! I didn’t have a poblano so substituted a New Mexico Chile that we fire roasted. Amazing meal!
Thank you Amanda! xTieghan
What kind of cheese is that in the picture? It looks like goat cheese?
Hi Andra! Yes, you can top with goat cheese or cotija! Thank you! xTieghan
I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Hi Barbara! I am so glad you like my recipe! You can link to my recipe and credit me, just please do not copy the recipe! Thank you!