This post may contain affiliate links, please see our privacy policy for details.

These Poblano Mushroom Tacos with cilantro yogurt sauce are possibly the best tacos I’ve ever made.

Poblano Mushroom Tacos with Cilantro Yogurt Sauce | @hbharvest

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!

Poblano Mushroom Tacos with Cilantro Yogurt Sauce | @hbharvest

Poblano Mushroom Tacos with Cilantro Yogurt Sauce | @hbharvest

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?

Poblano Mushroom Tacos with Cilantro Yogurt Sauce | @hbharvest

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?

Poblano Mushroom Tacos with Cilantro Yogurt Sauce | @hbharvest

Poblano Mushroom Tacos with Cilantro Yogurt Sauce | @hbharvest


Poblano Mushroom Tacos with Cilantro Yogurt Sauce.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.


  • 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


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.
View Recipe Comments

Poblano Mushroom Tacos with Cilantro Yogurt Sauce | @hbharvest

Cool. Cool. Happy taco eating Monday!

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Ok, these were delicious! Such a complex combo of flavors. But they most definitely did not take only 30 min to make…..try double that. The only way to cut down on time is to make the pineapple kale slaw ahead.

  2. Ok, these were delicious! Such a complex combo of flavors. But they most definitely did not take Conley 30 min to make…..try double that. The only way to cut down on time is to make the pineapple kale slaw ahead.

      1. 5 stars
        Thank YOU, Tieghan. The leftovers today were equally delicious. Maybe I am just a slow cook. 😉 next time i’ll make an extra big batch to maximize return on time spent. 😉

    1. Not too spicy, but you can adjust it by leaving some or all of the jalapeños out. Please let me know if you have any other questions. Hope you love this recipe! 🙂

  3. This recipe is delicious! I made this for dinner last night. I forgot to purchase the kale so I left it out and made a pineapple salsa in place of the slaw. Topped the tacos with shredded cheese and spinach. I really enjoyed this and will add it to my list of healthy recipes to make again very soon! Thank you!

  4. Made these for both vegetarian and meat-eating friends and they devoured them. The recipe is straight forward & simple. I did not have cumin, but didn’t miss it. I also couldn’t get Poblano’s so I subbed in Anaheim’s. I cut back a tad on the cilantro in the yogurt sauce (since it can be strong and is in every component) and added a touch more lime. The kale “slaw” makes a lot but it keeps for 3 days which is perfect for adding it other dishes. Definitely recommend!

  5. Hi Tieghan. Small note of frustration today. I have never had this problem before and have been using your site for over a year but am trying to make a recipe following along on my iPad and it just suddenly keeps shooting down to the subscribe box (I am already subscribed!) literally every 30 seconds or so. It has reached the point where I took screen shots so I could follow along from that instead. Just thought you should know in case a setting has changed. Still love you but gosh it’s frustrating!

    1. Hi Natalie, I am SO incredibly sorry. I feel horrible and am looking into this right away. Thank you for kindly letting me. Please let me know if the issue continues after today. Again, SO SORRY!

  6. I just re-ignited my love affair with mushrooms, so this recipe couldn’t have arrived at a better time! They look amazing and I think I can taste them from just looking at the video/pics. Can’t wait to try!

  7. I think this is one of the most significant information for me. And i’m glad reading your article. Thank for sharing!

  8. I have read your article. it is very informative and helpful for me.I admire the valuable information you offer in your articles. Thanks for posting it, again!

  9. My family absolutely loved this recipe….even the carnivores. It doesn’t say whether to use corn or flour tortillas. Do you have a preference?

  10. As a meat loving family, I was skeptical. These tacos were simply delicious and fulfilling! The only omission we made was the pineapple in the kale slaw. We will definitely make this dinner again. Delicious!

  11. These tacos are so delicious! Even the kids love these!
    Sidenote- the mushroom mixture is stellar heated up the next morning for breakfast with a Fried egg on top!!!