Spicy Kale & Portobello Tacos

Do you ever use the website/app Yummly? I first discovered it about 2 years ago. I mostly use Pinterest, but occasionally I’ll check Yummy out. What I love about that app is that you can search for recipes by ingredients which I find really helpful when I’ve got leftover ingredients in the fridge that I need to use up.

So 2 years ago I had leftover adobo sauce and baby bella (baby portobello) mushrooms so I searched Yummly for a recipe. I found a taco recipe using portobellos, adobo, and kale. Perfect since I also had kale!

I followed the recipe above except I just eyeballed the amount of ingredients since I was making less and using baby bella mushrooms instead of regular sized portobello mushrooms.

For the recipe you”ll need:

portobello mushrooms (I have used both baby bella and regular portobello before)
red wine vinegar
garlic
parsley
kale
olive oil
adobo sauce
chili powder
salt
cherry tomatoes
feta
tortillas

First, slice your mushrooms and clean them. Sauté in a pan and once they’re tender add in red wine vinegar and garlic. Add with chopped parsley (I didn’t have any when I took these photos) and season with salt and pepper.

Prepare your kale by trimming it. In a bowl mix the kale with olive oil, adobo sauce, chili powder, and salt. Mix it all together and massage the leaves with your hands.

Warm up your tortillas. Sometimes I do this on a pan on the stove or I’ll wrap them in foil and pop them in the oven for a few minutes.

Spoon some of the mushrooms onto your tortillas, top with the spicy kale, halved cherry tomatoes, and feta.

Trust me, this is so delicious! I think even if you don’t love kale this is a recipe you could like because the kale is spicy from the chili powder and adobo. The mushrooms are delicious and the fresh tomatoes offer sweetness. The feta adds some saltiness. It’s so good!

As mentioned above, I’ve made this with baby bella mushrooms like here and I’ve also made it with regular portobello mushrooms before. It’s delicious either way.