Smokey portobello, sweet potato & kale tacos + roasted chile avocado crema

Smokey portobello, sweet potato & kale tacos + roasted chile avocado crema

Give me all of the taco flavored kisses! Especially if they taste like this. Tacos, to me, are the greatest party food. They should not be relegated to Tuesdays only. Am I right? What is so great about them? They can be filled with anything and still be amaaaazing tasting. The tortilla is just the vehicle for all of the fillings. Like celery to peanut butter or toast to smashed avocado. SPforKaletacos

And these bad boys are stuffed with some smokey veggie goodness that will leave the meat obsessed satisfied. And they are easy to make. And healthy. And you can let everyone build their own taco. I LOVED that growing up. And I still do now. Oh, and they pack a healthy punch of complex carbs, fiber, and vitamins & minerals. And let’s be honest. The holidays are creeping up and with the extra busy schedules, extra cooking, baking & food feast cocktail parties, we could use some easy, healthy noms to chow down on  & feel good about.

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And if you’re throwing a dinner party? Serve these guys up in an upside down muffin tin instead of buying taco holders. I did this for one of our Sunday night neighbor dinners the other week & was complimented. Thank you, Pinterest, for making me look crafty.

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Smokey portobello, sweet potato & kale tacos + roasted chile avocado crema

2 medium sweet potatoes, diced into 1″ pieces
1 tbsp. olive oil
1 bunch kale, stems removed & chopped
1 small yellow onion, diced
1 tsp. cumin
1 tsp. chili powder
S & P to taste
2 large portobello caps (about 1 lb.), cut into strips
1/2 tsp. liquid smoke
1/2 tsp. worcestershire sauce (Look for vegan brands such as 365 or Annie’s)
8 corn tortillas
Toppings: chopped cilantro, shredded cabbage, chopped radish, lime
Roasted chile avocado crema (see recipe below)

Preheat oven to 375˚F. Toss sweet potatoes with olive oil, S & P and add to a roasting pan. Roast for 25-30 minutes, until tender. Remove from oven and set aside.

While sweet potatoes are roasting, heat an oiled skillet over medium heat. Toss in chopped onion and cook through, stirring ocassionally, for about 5 minutes. Stir in kale, cumin, chili, salt & pepper. Cover and cook for another 5-7 minutes. Put veggie contents into a bowl and set aside. Add portobello strips, liquid smoke and worcestershire sauce to skillet and cook through for about 7 minutes, until mushrooms are soft and well cooked.

Set out ingredients for everyone to make their own tacos or place all of the ingredients in the tacos and top with roasted chili avocado crema.

Roasted chile avocado crema

1/4 lb. poblano or anaheim peppers (poblano for mild, anaheim for more spicy)
1/2 medium avocado flesh (50 grams)
1 tbsp. cilantro
juice from 1 lime
1 small garlic clove
S & P to taste

Turn on broiler in oven. Place peppers on an aluminum foil covered baking sheet and place on top rack and broil them for about 15 minutes, turning frequently. Remove from oven and place in a bowl & cover for 10-15 minutes. Remove stems, skins and seeds. Don’t worry about peppers breaking apart since they will be blended. Blend all ingredients in a food processor or blender until smooth. Place in a dish to allow guests to make their own tacos.

Notes: This crema is enough for these tacos only. Feel free to double the recipe if needed.

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