Savory vegan mushroom and kale tacos with shallot, poblano pepper, and lime. Jump to recipe.
I like settling into a new season. Windows open, eating an apple – that kind of thing. We’re in week 20 of our amazing CSA and summer vegetables are quickly winding down. I’ll miss the dizzying bounty for sure, but I’m also looking forward to craftier cooking and making delicious meals out of all the ingredients I forgot existed while I was dazzled by all those technicolor tomatoes.
This kale and mushroom taco recipe plays up early fall’s quieter flavors – kale cooked up with lots of hardneck garlic and seared mushrooms tossed with crispy shallots and smoky poblano. It all makes for a simple yet supremely satisfying taco that’s at home with summer or fall vibes.
These tacos are also celebratory. The talented blogger behind Dolly and Oatmeal and author of Chickpea Flour Does It All, Lindsey Love, is expecting a brand new baby any day now and we’re throwing her a surprise baby shower! Lindsey, I wish you all the best as you make your way into this wonderful, hard, completely amazing parenthood thing. It’s pretty crazy and you’re going to need a lot of tacos.
Check out all the great things everyone cooked up to celebrate:
Sweet Potato Millet Pancakes | The Full Helping
Mushroom and Kale Tacos | Brooklyn Supper
Butternut Squash French Toast | Edible Perspective
Chocolate Chip Ice Cream Sandwiches with Honey Olive Oil Ice Cream | Cake Over Steak
Roasted Green Tomato Soup with Herbed Oil | With Food + Love
Tart Cherry, Chocolate & Hempseed No-Bake Oat Bars | Kale & Caramel
Dark Chocolate Hummus | A Couple Cooks
Maitake Steaks with Cauliflower Purée | O&O Eats
Cucumber & Chamoe Melon Salad | Two Red Bowls
Strawberry Rhubarb Jam | The Sugar Hit
Miso Edamame Hummus with Baked Furikake Sweet Potato Chips | Fix Feast Flair
Mini Hazelnut Cakes | I am a Food Blog
The Magic of a Mandolin: Vegetable Carpaccio | Eat Boutique
Almond Chia Pudding with Roasted Grapes | Tending the Table
Peanut Butter and Dark Chocolate Puffed Millet Bars | Heart of a Baker
P.S. Thanks to Sara and Sonja for hosting this internet shindig!
Savory mushroom and kale tacos with shallot, poblano pepper, and lime.
- 1 cup white or brown rice, cooked
- 5 tablespoons extra virgin olive oil, divided
- 1 large shallot, sliced thin
- sea salt
- 1 pound crimini mushrooms, brushed clean with stems removed, sliced 1/4-inch thick
- 1 - 2 teaspoons sherry vinegar
- 4 cloves garlic, smashed, peeled, and minced
- 1 poblano pepper reserve a few slices for garnish, trimmed, seeded, and chopped
- 1 bunch Red Russian or Lacinato kale (about 3/4 pound), stems trimmed and rough chopped
- 8 corn tortillas
- 1 avocado, sliced
- 1 lime, sliced
- 1 green onion, sliced thin
Cook rice according to package instructions or desired ratio.
Set a large skillet over medium heat. Add 2 tablespoons olive oil and then the shallots. Sprinkle with sea salt. Nudging often, cook until shallots are golden with just-crispy edges, about 10 minutes. Lower heat if needed. Remove cooked shallots from pan and set aside.
In the same pan, over medium heat, add 1 teaspoon olive oil, and then the poblano. Cook 1 minute; remove to a small bowl.
Working in batches, add a teaspoon olive oil and arrange a handful of mushroom slices in hot pan. Sprinkle with a pinch of sea salt. Cook until mushroom release their water and edges darken, 3 - 4 minutes per side. Remove cooked mushrooms to a plate. Repeat until mushrooms are all cooked, then turn off heat, and toss cooked mushrooms, poblano, and shallot together in the pan. Add a splash of sherry vinegar and more sea salt to taste.
Meanwhile, in a deep sided skillet, heat 2 tablespoons olive oil over medium heat. Add garlic, cook 1 minute, and then add kale, a handful at a time. Sprinkle with sea salt. Stirring often, cook until kale has cooked down, 5 - 7 minutes.
In a small skillet, heat corn tortillas until fragrant and pliable.
To assemble tacos, layer rice, kale, and mushrooms in each tortilla. Garnish with thinly sliced poblano and green onion. Serve with a lime wedge.
Ashely Schneider says
Yum! website looks great, too!
These tacos sound flipping awesome! I love the flavour!
Oh my! This looks very yummy! Must try.
Oh lordy i love mushrooms. This has got me drooling and dreaming!! Also, so many delish recipes for lindsey and babe! Xoxo
Elizabeth, these look so good. I make tostadas for breakfast nearly every day, and I just can’t wait to make these. Thank you!
Sara @ Cake Over Steak says
These sound so good! I love a good veggie taco. I have similar feelings about my CSA – I’m always so excited for it to start and to challenge myself to cook from what I get in it week to week, but then I also get excited for it to end so I can just pick some random recipes from my cookbooks to try, and then go buy those ingredients. It’s two very different kinds of cooking for me, and I love them both. THanks for being a part of this!
These looK delicious. I think they would be perfect for brunch. Mushrooms are such a great flavor.
I have a feeling i’m going to need all the tacos, too! gosh, this parenting thing is definitely a challenge but also such a gift! thank you for showering our little family with this brilliant recipe. i am in such desperate need of a cool weather, cozy taco recipe, and these flavors sound so wonderful together! i wish you and your family all the best and hope that the beginnings of autumn are treating you all well! xo
Made this tonight! It was fantastic! Thank you for the recipe!! 😀 I accidentally used sherry instead of sherry vinegar but it tasted fine. and I added a bit of cotija cheese on top and made my rice into cilantro lime rice and that worked 🙂
Tevin Bridges says
Love this recipe I changed the rice out for cauliflower rice and omg they were so good.
Oh wow, that’s a great swap! So glad you liked the tacos!