Tacos
Spanish Tacos
Mushrooms and kale sauté with shallot, olive oil and a splash of sherry vinegar. Grated Manchego, scallions and pickled peppers finish these warm corn tortilla tacos.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Makes
- 4 large or 8 small tacos
Estimated total time: 25 minutes.
Let’s make it.
Brown the mushrooms.
Heat the olive oil in a large skillet over medium-high heat. Add the sliced shallot and mushrooms and cook for about 6–8 minutes, stirring occasionally, until the mushrooms are tender and beginning to brown. Season with salt and pepper.
Add vinegar and greens.
Stir in the sherry vinegar and scrape up any browned bits from the pan. Add the kale and cook for about 2–4 minutes, until wilted and tender. Finely chopped mature kale may need a little longer than baby leaves.
Warm and assemble.
Warm the tortillas in a dry skillet over medium-high heat for about 20–30 seconds per side, until flexible. Divide the mushroom and kale mixture among four 6-inch tortillas or eight 4-inch tortillas. Top with Manchego, scallions and the chopped pickled peppers. Serve immediately.
From the kitchen
- Slice mushrooms into bite-sized pieces and chop the kale finely for easy eating on smaller tortillas.
- Add the pickled peppers gradually; their heat and saltiness vary.
- Original or Turmeric corn tortillas both work, with eight 4-inch Street Taco tortillas for the smaller option.
The basics
Get to know your tortillas.
Explore three heating methods, freezing and thawing advice, and tips for cooking with corn tortillas.
Cooking with tortillas