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Poblano Mushroom Tacos with Pineapple Kale Slaw

1 bunch kale roughly chopped
juice of 2 limes
1 cup diced pineapple
2 jalapeños seeded + choppedImage may contain: food
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
1 cup plain greek yogurt
1 cup fresh cilantro
1 jalapeno seeded
2 cloves garlic
1 teaspoon cumin
juice of 1 lime
kosher salt
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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).
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.

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