Tacos are one of my all time favorite quick meals. Whether you choose to start with an egg and avocado centric taco or opt for meaty mushroom and pepper tacos for lunch or dinner, there is always a good opportunity for a taco party. Tacos are simple to prepare, economical, and can come together in under 30 minutes just like this recipe for mushroom and pepper tacos. These particular tacos are topped with a kale and cabbage slaw and finished with a refreshing cilantro lime creama. Finish your taco with avocado and crunchy radish, and you have the perfect balance of textures and flavors all rolled up in your favorite tortilla.
Mushrooms are a great substitute for meat, especially in a taco. They are hearty and filling and have that delicious umami meaty component. Here they are sautéed with cumin, oregano, chipotle powder, and garlic and paired with green bell peppers. Since we were sharing with Jack, we kept the spice level to a minimum - alternatively you can use poblano pepper in place of green bell pepper for some extra heat.
To add another layer of flavor and a pop of green, I topped the tacos with a peppy cilantro lime yogurt crema. This yogurt crema adds a brightness to the tacos and truly completes the dish. To make the crema, I simply whizzed together siggi’s yogurt with cilantro, cumin, and fresh lime juice, creating a creamy and zippy sauce. I always like to use plain siggi’s in my recipes since it is high in protein and has simple ingredients and no added sugar. Siggi’s is Icelandic-style yogurt, which is thick and decadent with just the right amount of tartness. It also adds a some protein to the dish making it more well-rounded and complete. If you find yourself with leftover crema, use it in a grain bowl, spooned over roasted veggies, or even served alongside scrambled eggs.
Mushroom and Pepper Tacos with Cilantro Lime Crema
1 bunch of kale, leaves removed from stem, leaves thinly sliced
1/4 head purple cabbage, thinly sliced
2 tablespoons freshly squeezed lime juice
3 tablespoons olive oil, divided
2 scallions, thinly sliced
1/4 cup cilantro
1 tablespoon cumin
2 teaspoons dried oregano
2 teaspoons chipotle powder
3 cloves of garlic, minced
16 oz of baby bella mushrooms, cleaned and thinly sliced
2 green bell peppers, thinly sliced
4 to 8 small tortillas, warmed
2 avocados, thinly sliced
4 radish, thinly sliced
Cilantro Lime Crema
1 cup siggi’s, whole milk skyr (4%)
1 cup cilantro
1 teaspoon cumin
2 tablespoons fresh lime juice
To make the slaw, combine the kale and cabbage in a large bowl. Add the lime juice, 1 tablespoon of olive oil, and a pinch of salt. Massage for a minute until leaves start to soften. Add scallions and cilantro and fold together. Set aside.
To make the cilantro lime creama, combine all the ingredient into the blender and blend until smooth.
For the taco filling, warm 2 tablespoons of olive oil in a large skillet oven medium heat. Add the cumin, oregano, chipotle powder, and garlic and let the aromatics bloom for 30 seconds. Add the mushrooms and peppers, pinch of salt, and sauté for 5 to 8 minutes, letting the spices coat the vegetables. Once the vegetables are soft, remove from heat.
To assemble, fill a warmed tortilla with mushroom and pepper mix, top with kale slaw, finish with cilantro lime crema, avocado, and sliced radish. Enjoy immediately.
This post was created in partnership with siggi’s.