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+ servings
Mushroom and Kale Tacos
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Savory mushroom and kale tacos with shallot, poblano pepper, and lime.

Recipe Type: Dinner
Makes: 4 servings
Author: Brooklyn Supper
  • 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
  1. Cook rice according to package instructions or desired ratio.
  2. 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.
  3. In the same pan, over medium heat, add 1 teaspoon olive oil, and then the poblano. Cook 1 minute; remove to a small bowl.
  4. 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.
  5. 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.
  6. In a small skillet, heat corn tortillas until fragrant and pliable.
  7. To assemble tacos, layer rice, kale, and mushrooms in each tortilla. Garnish with thinly sliced poblano and green onion. Serve with a lime wedge.