Chipotle Marinated Kale and Smoky Mushroom Tacos.
Are you ready?!
The most wonderful food day is here! With Cinco de Mayo being tomorrow, I need a full blown report down there in comments on EXACTLY what tacos you will be eating (maybe enchiladas? or tostadas?) or which margaritas you will be sipping (rocks? frozen?) or how many bowls of guac you plan on taking down.
Details please. I’m your stereotypical freak who wants every itty bitty detail down to the charred limes in your guacamole. It’s true.
I’ve shared tons of tacos here. TONS. Lots of pork and chicken, short rib is probably my favorite, I’ve done some shrimp and a handful of veg but I was really just craving a mushroom taco this week. Two reasons:
First, whenever we eat Mexican food, I find myself ALWAYS having to try the mushroom taco. It’s like I missed out on so many years of not caring about mushrooms (after my dad tried to convince me that they were only a fungus, not a food) that I must must must make up for it now. So I’m doing that.
And next, ground turkey or beef or pulled chicken tacos make our menu nearly every single week. It’s an easy standby and sometimes I’ll even make a big batch of ground beef/turkey mixture to stick in the fridge. Love it on nachos and tortillas and even in pasta, depends on the day. So really?
I just wanted some vegetable tacos.
I know. This is getting weird.
Pro tip: cover up the bitterness of kale with LOTS of spice. I like to marinate this kale in a mixture of adobo sauce from the chipotle peppers and some chipotle chili powder. A touch of olive oil, a spicy little massage (whoa there) and once it sits for 10 minutes? You’re golden.
The mushrooms are sautéed in butter and covered in salt, pepper, smoky cumin, garlic and fresh herbs. It’s difficult to not just eat them straight from the pan. Crumble a little queso fresco into that skillet and UGH – you’re done. So done. You’ll eat more mushrooms than you know what to do with.
These two ingredients, the chipotle kale and smoky mushrooms, are super flavorful together on that little charred tortilla. But since I can’t leave well enough alone, there has to be avocado slices (super thin, please), grape tomatoes, finely diced onion and some guac if you have it.
I DON’T EVEN KNOW WHAT TO DO WITH MYSELF.
These tacos are wildly delicious. I want fifty for lunch today and then maybe seven for dinner tomorrow. Also, I don’t even hate myself after eating a million of these because they are good for you! Full of health. Lots of health.
Justify it, please.
And because I realize that kale and mushrooms are both quite polarizing ingredients and because I heart you majorly and don’t want you to leave me ever: make these (freaking!) puffy tacos or easy fish tacos instead if you’re flipped out.
Or just make a huuuuuge strawberry margarita. See!
We can still kick it.
Chipotle Marinated Kale and Smoky Mushroom Tacos
- 1 head, about 4 to 5 cups curly green kale, leaves torn off
- 2 tablespoons olive oil
- 2 teaspoons adobo sauce from a can of chipotle peppers
- 1/4 teaspoon chipotle chili powder
- 1 tablespoon unsalted butter
- 12 ounces mixed sliced mushrooms
- 1 garlic clove, minced
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons fresh chopped cilantro
- 1 avocado, sliced super thin
- 1/2 cup cherry tomatoes, halved or quartered
- 1/3 cup fresh cilantro
- 1/4 cup diced sweet onion
- 1/3 cup crumbled queso fresco cheese
- 8 (4-inch) corn or flour tortillas (your preference)
- Place the kale leaves on a cutting board and chop them into strips, then place them in a bowl. Add 1 tablespoon of oil, the adobo sauce and chipotle chili powder, tossing well. Use your hands to massage the ingredients into the kale. Set it aside. (and wash your hands! so you don’t burn the heck out of your eyeballs.)
- Heat a large skillet over medium-low heat and add the remaining 1 tablespoon of olive oil and butter. Stir in the mushrooms, tossing to coat in the butter, then cook until the mushrooms are soft and juicy, about 6 to 8 minutes. Stir in the garlic, cumin, salt and pepper. Stir in the chopped cilantro. Turn off the heat. I also like to crumble a bit of the queso fresco in here now too, but that’s your call.
- Assemble the tacos by placing a handful of the marinated kale on a tortilla. Place the avocado slices on top, then some of the mushrooms, the tomatoes, sweet onion, more cilantro and queso fresco. Devour!
Did you make this recipe?
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I appreciate you so much!
If I can do it, you can. I swear.
51 Comments on “Chipotle Marinated Kale and Smoky Mushroom Tacos.”
YESSSS!! These sort of remind me of my all-time favorite tacos from Verde…which is now closed! ABSOLUTELY making these soon!
I MISS VERDE!
These might be the BEST way to eat vegetables :D I’m planning on guacamole-ing tomorrow and hopefully whipping up some tacos with whatever I have in my fridge <–how dinner typically happens.
story of my life.
YUM!! My favourite part of the tacos you make, besides the insane flavour combos are those charred tortillias — I.die.
my favorite part too!
THIS, this is what taco dreams are made of! There’s a local taco shop in town that has a mushroom and potato taco topped with feta and romesco that’s absolutely divine so I’m sure I would totally LOVE these. Who am I kidding…I’ve never met a taco I didn’t like.
omg that sounds like SUCH a delicious combo.
I’m not gonna lie… I cannot do mushrooms. But I most definitely CAN do tacos! And I can do them every. single. day. Here was my rundown of Cinco de Mayo week – Monday: ground turkey and sweet potato lettuce wrapped tacos. Tuesday: cornmeal crusted fish tacos. Today: this salad!! (http://hungrybynature.com/2016/05/chicken-avocado-salad-tomatillo-dressing/). Thursday: tacos and guac from Big Star in Chicago. I mean, I might have gone a little overboard this week, but it’s the best week of the year!
holy cow! LOVE THIS.
for some reason i’ve never done marinated kale (normally it’s just sauteed in a pan with some garlic), but dang i need to try it. sometimes when it’s bitter i use some sugar, but that doesn’t always work, so i’ll have to try this method out!
i’ve never tried sugar in marinating it. i should!
Ahhh these look amazing!! I don’t know if I can wait until tomorrow. As long as my tacos have pickled cabbage and guac on them and a margarita next to it I’m happy, Xx
Nikki | http://www.nikkibstyles.com
i also love (love love love) pickled cabbage. give me all the pickled things.
Don’t even like veggies, and still wanna faceplant. Big time.
i feel ya!
Last night I made spicy sofritas tacos based on Pinch of Yum’s recipe (http://pinchofyum.com/spicy-sofritas-veggie-bowls). I’m not a vegetarian by any means, but the tofu is so good you don’t miss the meat at all! My vegetarian bf loved them as well.
And a suggestion for your next trip to Portland! I went to this restaurant last Friday and I can’t stop thinking about their butternut squash tacos. All of the food was excellent, but man, those tacos were amazing. So come to Portland and check out this place! –> http://www.thegoosepdx.com/dinner-1/
those sound incredible! and whoa… bnut squash tacos would kill me in the best way. thanks for the rec!
These look amazing! I’ve just finished making homemade tortillas and have the perfect amount of kale in my garden! Now I know what I’m making for dinner tomorrow! Yay!
how do you make your tortillas!? i need a lesson.
I make corn tortillas following the recipe on the back of the Maseca Flour bag with a couple of tweeks. I took a cooking class while in the Yucatan and we made them. Lily, the chef, added about a tablespoon of regular white flour to give them a tiny bit of structure from the gluten and a tablespoon of vegetable oil. I let the dough rest a few minutes and then since I don’t own a tortillas press, I use a clear pie dish on top of a piece of reusable parchment paper to press the dough into tortillas. They probably aren’t as thin as the press could get them, but delicious nonetheless. Cooking them about 30 secs on a hot griddle, the second side should start to puff up and you tap it down with a spatula. This happens about 50/50 with my tortillas. Lily said you know the tortilla is done when you reach the puffy point, but I’m still working on that technique. In Mexico they say you are ready to get married if you can make a proper tortilla!
I invited my brother over for supper tomorrow night some time last week and I had planned on making your sweet potato risotto…then I realized it is Cinco de Mayo tomorrow so I decided on a change of plans. New plan: guac + salsa + chips as an appetizer, your beer-marinated flank steak fajitas as the main and a tres leches (ugh! and it just autocorrected to leeches) for dessert. Plus margaritas to drink (I’ve never made them before…ahhh!).
Oh and FYI, I went to three different grocery stores to find limes today. LIMES. Frustrating!
um hi, i’m coming for dinner. (and i’ve been there on the limes… )
as Stephanie answered I am stunned that anyone able to earn $6078 in one month on the internet . read this post here
I love your tips for the kale. I love to massage it, but have never tried it spicy! My family will eat tacos anything, so we are going to give this one a try! Pinned!
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Charred tortillas, because it’s essential! Carnitas, refried beans with melted sharp cheddar and cilantro brown rice was my dinner tonight with an ice cold beer. I’m still licking my lips.
Wow. looks delicious. Maybe I can convince hubby to give kale another chance.
We made your spicy beer braised lime chicken enchiladas yesterday (they are a favorite!) and your margarita recipe is our go-to, so we made those too. Thanks for sharing such great recipes, Jessica :)
Woah! Such a healthy treat for Cinco de Mayo. Loving the kale/mushroom combo. And especially loving that you stopped listening to your dad about mushrooms NOT only being fungus! What a waste of valuable mushroom eating years! Time to make up for that now and what a way to do it! :)
Looks Delicious :)
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These are AMAZING! I had some awesome kale tacos on PHish lot and was looking for a similar recipe. These surpassed my expectations by far! Thank you, thank you!