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
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!
Turn stove onto medium high heat. In a large skillet add 2 tablespoons of olive oil and let it heat for 30 seconds.
Add in the sliced onion and portobello mushrooms.
Once poblano pepper has cooled enough, peel the skins off, cut into long strips and add to onions and mushrooms.
Season with 2 teaspoons of EJ Co. Fiesta Blend.
Stir and lower heat to medium. Keep an eye on it, stirring every few minutes for 10 minutes.
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!
Add the dressing to 2 cups of shredded purple cabbage. Toss until fully coated.
Back to the mushrooms!… Add the shredded pepper jack cheese and stir until melted.
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
