- 1 cup kale, de-stemmed and finely chopped
- 1 tablespoon Chili Pepper with Garlic Oil
- 1 teaspoon Lemon Pepper Oil or Chili Pepper with Garlic Oil
- 3 tablespoons lime juice, divided
- 1 1/4 lb (0.6 kg) portobello mushrooms, sliced
- 1 tablespoon Southwest Picante Seasoning
- 1/4 teaspoon agave
- 1/2 teaspoon salt
- 12 corn tortilla shells, warmed
- For garnish:Quick Pickled Onions(see below) ,Cilantro
- 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.
- 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.
- Serve mushrooms with the massaged kale, warm tortilla shells and guacamole. Garnish with quick pickled onions and jalapenos, and cilantro (if desired). Enjoy!!
- 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
- Thinly slice red onion and jalapeno peppers (if using). Place them in a large glass jar.
- 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.
- 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.