Portobello+ Poblano Tacos with an Avocado Cabbage Slaw
Action shot of our dinner!
ingredients
2 large Portobello mushrooms – sliced
1 poblano pepper
1/2 an onion – thinly sliced
1/4 cup pepper jack or jack cheese
2 tablespoons olive oil
Purple cabbage – shredded
1/3 cup greek yogurt
1/2 cup cilantro
1/2 a small shallot
juice of 1 lime
1/2 teaspoon salt
1/2 an avocado
Habanero pepper (optional!)
Corn tortillas
instructions
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Place the poblano pepper on an open flame and char grill the pepper until completely blackened. After about 8 minutes of roasting over a flame, carefully wrap in a wet paper towel and allow it to steam. This makes it very simple to peel the skin off!
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Turn stove onto medium high heat. In a large skillet add 2 tablespoons of olive oil and let it heat for 30 seconds.
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Add in the sliced onion and portobello mushrooms.
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Once poblano pepper has cooled enough, peel the skins off, cut into long strips and add to onions and mushrooms.
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Season with 2 teaspoons of EJ Co. Fiesta Blend.
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Stir and lower heat to medium. Keep an eye on it, stirring every few minutes for 10 minutes.
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While that cooks, in a blender or food processor ( I use a nutribullet!) add yogurt, cilantro, avocado, shallot, lime juice, salt and a little tiny bit of habanero if you like a little heat. Blend together until smooth. Be sure to taste to make sure the seasoning in on point!
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Add the dressing to 2 cups of shredded purple cabbage. Toss until fully coated.
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Back to the mushrooms!… Add the shredded pepper jack cheese and stir until melted.
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Add the filling into heated tortillas and top with the cabbage slaw.
If you want to keep this vegan- it will be equally delicious without the yogurt – just double up on the avocado and maybe add a little water! As for the cheese- you wont even miss it!
Enjoy!
With love + salt,
Em
