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?
I appreciate you so much!
If I can do it, you can. I swear.