Spicy Mushroom Tacos with Coriander Yoghurt Sauce

Prep Time 15minutes

Cook Time 15minutes

Total Time 30minutes

Servings: 4 servings

Calories Per Serving: 314 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

• 2 tablespoons olive oil

• 1 sweet onion diced

• 450g mushrooms sliced

• 2 poblano peppers (or mild chilli) sliced

• 4 cloves garlic minced or grated

• 1 bunch kale roughy chopped

• Juice of 2 limes

• 1 cup diced pineapple

• 2 jalapeños seeded + chopped

• 3/4 cup fresh coriander chopped

• 2 tablespoons low sodium soy sauce

• Shredded cheese sliced avocado, and tortillas, for serving

CORIANDER YOGHURT SAUCE

• 1 cup plain greek yoghurt

• 1 teaspoon cumin

• Juice of 1 lime

• Kosher salt

• 1 cup fresh coriander

• 1 jalapeño seeded

• 2 cloves garlic

Instructions

PINEAPPLE KALE SLAW

• 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 coriander. Keep stored in the fridge for up to 3 days.

TACOS

• 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 caramelised, about 5-10 minutes. Add the garlic and the remaining jalapeño 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 coriander and remaining lime juice.

• Stuff the mushrooms into warmed tortillas. Top with cheese and the Pineapple Kale Slaw. Serve with the Coriander Yoghurt Sauce (below).

CORIANDER YOGHURT SAUCE

• In a blender or food processor, combine the yoghurt, coriander, jalapeño, 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.