These CHILE POBLANO & MUSHROOM TACOS WITH PINEAPPLE-KALE SLAW AND CASHEW CREMA will have you begging for Taco Tuesday every day!
I've always thought that Mexican cuisine is one of the most versatile and fun to veganize. That's exactly why I think that the majority of Mexican restaurants where I live are letting a big opportunity pass them by when they don't offer menu options that celebrate the authentic flavors of Mexico using just vegetables.
So, no other choice but to make the good stuff at home!
When I saw this recipe online, I knew immediately that I had to make it. The original recipe was not vegan, so I made some tweaks so that it would be (take note, Mexican restaurants!). I also prepared a cashew-based, rich crema using cilantro and lime which gives this recipe an extra kick!
It's an extremely easy recipe to prepare, using simple ingredients you can easily find at your local grocery store. You can adjust the heat level by using less (or no) jalapeños. And, you could opt to make these using Annaheim Peppers instead of Poblano. Annaheim peppers are similar in color, size and texture but their heat level is more moderate.
This recipe also includes a wonderfully cool slaw made of kale, fresh lime juice, pineapple chunks and cilantro. The coolness from the slaw is a great contrasting flavor to the heat of the peppers in the tacos. And the sweetness from the pineapple just pops!
I'm hungry now, so... Arriba! Arriba!
Let's get cooking!
CHILE POBLANO & MUSHROOM TACOS WITH PINEAPPLE-KALE SLAW AND CASHEW CREMA
WHAT YOU'LL NEED:
For the tacos and slaw:
1 bunch of kale, de-stemmed & cut into pieces
Juice from 2 limes
1 Cup fresh pineapple chunks
2 jalapeños, seeded & diced (optional)
3/4 Cup fresh cilantro, chopped
2 Tbsp olive oil
1 yellow onion, diced
16oz baby bella mushrooms, sliced
2 Poblano peppers, julienned
4 garlic cloves, minced
2 Tbsp Liquid Aminos (or sub with low sodium soy sauce)
Avocado and tortillas for serving
For the Cashew Crema:
1 Cup raw cashews, soaked for at least 10 minutes in boiling water
1/4 Cup unsweetened non-dairy milk
1/4 Cup fresh cilantro
1 lime, juiced (~1/4 Cup)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 jalapeño, seeded (optional)
HOW TO MAKE IT:
Before you begin, soak your cashews in boiling water. Leave to soak for at least 10 to 15 minutes.
Start by preparing the slaw. To a big bowl, add the kale, juice from one lime and a pinch of salt. Massage the kale for one to two minutes to mix. This will allow the kale to become softer and lose some of its bitterness.
Then, add the pineapple chunks, one of the sliced jalapeños (if using) and 1/4 cup of the chopped cilantro. Mix well and set aside.
Prepare the cashew crema by combining all the ingredients in a food processor and process until smooth. Adjust consistency by adding more milk if desired. Taste and adjust seasoning to your liking. Set aside.
To start on your tacos, heat the olive oil in a large skillet over high heat. Add the chopped onion and cook, stirring often, for about 5 minutes or until soft. Then, add the mushrooms and Poblano peppers.
Continue cooking, stirring often, until the mushrooms are caramelized, about 5 to 10 minutes.
Add the garlic and the remaining jalapeño (if using) and cook for a minute longer. Then, add the Liquid Aminos and cook for another two minutes.
Remove the skillet from the heat and add the remaining 1/2 Cup of chopped cilantro and juice from one lime. Stir to combine well.
Prepare the tacos by placing the mushroom mixture over a warm tortilla, top it with the kale-pineapple slaw and drizzle the cashew crema over it.
Let me know if you make this! Tag me by using @mindfulgrub or the hashtag #mindfulgrub when you share your creations on social media. I‘d love to hear how it went for you!
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