Ingredienser

1 cup thinly sliced kale ((lacinato or curly))

4 tsp grapeseed oil ((or other neutral oil))

3 tbsp lime juice, divided

1¼ lb portobello mushrooms, sliced

1½ teaspoons cumin

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon fine sea salt

1 tbsp minced chipotle pepper + 2 tablespoons adobo sauce

12 small corn tortillas ((warmed))

Quick pickled red onions ((and jalapenos, for garnish))

Lime wedges ((for squeezing))

2 avocados ((pitted and peeled))

2 tbsp lime juice

¼ teaspoon cumin

¼ teaspoon onion powder

¼ teaspoon fine sea salt

1 to 2 tablespoons cilantro ((more for garnish, optional))

Gör så här

Guacamole

Make guacamole

Mix and refrigerate: Scoop avocado into a small bowl. Use a fork to mash until your desired consistency. Mix in lime juice, cumin, onion powder, salt, and cilantro (if using). Taste and adjust seasoning if needed. Cover and refrigerate (see note 1).

Smoky Mushroom Tacos

Massage kale: In a small bowl, combine kale, 1 teaspoon of the oil, and 1 tablespoon of the lime juice. Rub the kale with your hands to coat. Set aside to soften.

Cook mushrooms: Heat the remaining 3 teaspoons of oil in a large skillet over medium-high heat. Scatter mushrooms into the hot oil, and cook until they're reduced by half and slightly browned, 6 to 8 minutes.

Season mushrooms: Add cumin, onion powder, garlic powder and salt. Stir to coat. Add chipotle pepper and adobo sauce. Cook, stirring frequently, for 2 to 3 minutes to let the flavors meld. Stir in remaining 2 tablespoons of lime juice, and cook for 1 minute. Remove from heat.

Serve: Serve mushrooms with the kale, warm tortillas, and guacamole. Garnish with quick pickled onions (and jalapenos), more cilantro, and lime wedges on the side.