Southwest Tacos

Southwest Tacos 

INGREDIENTS

DIRECTIONS

  1. In a small bowl, combine kale, 1 teaspoon oil and 1 tablespoon lime juice. Use your hands to rub the oil and lime juice into the kale leaves. Set aside to soften.
  2. Heat a large skillet pan over medium high heat. Add 1 tablespoon oil. Once hot, add sliced mushrooms and cook for 6-8 minutes, or until reduced by half and the mushrooms are slightly browned. Add Seasoning, agave and salt. Stir to mix.  Cook for another 2-3 minutes. Add remaining 2 tablespoons lime juice and cook for 1 more minute, then remove from heat.
  3. Serve mushrooms with the massaged kale, warm tortilla shells and guacamole. Garnish with quick pickled onions and jalapenos, and cilantro (if desired). Enjoy!!

Pickled Onions! 

INGREDIENTS

  • 1 red onion
  • 1-2 jalapeno peppers (optional)
  • 1/3 cup water
  • 2 tablespoons cane sugar
  • 1/2 teaspoon salt (kosher salt recommended, otherwise sea salt)
  • 3/4 cup apple cider vinegar

DIRECTIONS

  1. Thinly slice red onion and jalapeno peppers (if using). Place them in a large glass jar.
  2. In a small pot, bring water to a simmer. Add cane sugar and salt, then stir until dissolved. Remove from heat. Add apple cider vinegar. Stir to mix.
  3. Transfer liquids into glass jar, pouring enough pickling liquid to full cover the tops of the onions/jalapenos. Seal with a lid, let stand on the counter 30-45 minutes, before transferring to the fridge. Pickled onions can be used as quickly as in 30-45 minutes from making, but are best after at least a couple hours (and better overnight). Keeps for 2-3 weeks in the fridge.

Want to add Dairy!?: melt your favorite cheese on top! I love Cheddar and of course sour cream.. um yum!

Want to add Meat!?: replace the mushrooms with thinly sliced ribeye. Ribeye steaks tend to be a bit pricey. Thinly sliced skirt steak is a great replacement which is more reasonable priced.

 


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