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Southwest Tacos


1 cup kale, de-stemmed and finely chopped
1 Tbsp. Bittersweet Herb Farm Chili Pepper with Garlic Oil
1 tsp.   Bittersweet Herb Farm Lemon Pepper Oil or Bittersweet Herb Farm Chili Pepper with Garlic Oil
3 Tbsp. lime juice, divided
1/4 lb.  Portobello mushrooms, sliced
1 Tbsp.  Bittersweet Herb Farm 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 tsp Bittersweet Herb Farm Lemon Pepper Oil or Bittersweet Herb Farm Chili Pepper with Garlic Oil and 1 Tbsp. 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 Tbsp. Bittersweet Herb Farm Chili Pepper with Garlic Oil . Once hot, add sliced mushrooms and cook for 6-8 minutes, or until reduced by half and the mushrooms are slightly browned. Add Bittersweet Herb Farm Southwest Picante 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).You can also use Plant based cheese to top. Enjoy!!

    Want to add Meat?: replace the mushrooms with thinly sliced steak ,chicken, shrimp or fish.

    Want to add Dairy?: melt your favorite cheese on top

    Pickled Onions:


    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.



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