40m$12.12Pineapple Chile Mushroom Tacos
Vegetarian tacos filled with browned cremini mushrooms, sweet fresh pineapple, poblano chile, red onion, and cilantro. The filling is skillet-cooked and served in warm corn tortillas.
- Cuisine
- Mexican-inspired
- Energy
- 237 calories per serving
- Protein
- 5.6 g per serving
- Carbs
- 37.1 g per serving
- Fat
- 8.7 g per serving
- Sodium
- 266 mg per serving
Shopping options
Olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Kosher salt
0.75 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
0%
Fresh pineapple, diced
1.5 Cup
Pineapple Cubes Fresh Cut In Store Daily
49%
Poblano pepper, seeded and diced
1 Each
Fresh Poblano Peppers
100%
Chili powder
1 Teaspoon
Kroger® Chili Powder Shaker
2%
Cremini mushrooms, sliced
1 Pound
Kroger® Sliced Baby Bella Mushrooms
100%
Corn tortillas
8 Count
Kroger® Soft Traditional White Corn Tortillas
27%
Fresh cilantro, chopped
0.5 Cup
Soli Organic™ Cilantro Bunch
29%
Red onion, finely diced
0.5 Cup
Jumbo Red Onions
28%
Garlic, minced
2 Count
Garlic
20%
Lime
1 Each
Fresh Large Limes - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common item not selected — staples start unchecked; select them above to include them.
Cook this recipe
- cremini mushrooms-1 lb
- fresh pineapple-1.5 cups
- poblano pepper-1 each
- corn tortillas-8 tortilla
- red onion-0.5 cups
- fresh cilantro-0.5 cups
- lime-1 each
- olive oil-2 tbsp
- garlic-2 cloves
- chili powder-1 tsp
- kosher salt-0.75 tsp
Complete the prep: slice the mushrooms, dice the pineapple and poblano, finely dice the red onion, chop the cilantro, mince the garlic, and halve the lime.
Use a stable cutting board and keep fingers clear of the knife while cutting produce.
Avoid touching your eyes after handling poblano pepper, and wash hands well afterward.
Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and 1/2 teaspoon salt, then cook for 8 to 10 minutes, stirring occasionally, until the liquid evaporates and the mushrooms are deeply browned.
Use caution around the hot skillet and keep the handle turned inward.
Add the poblano, red onion, garlic, chili powder, and remaining 1/4 teaspoon salt. Cook for 4 to 5 minutes, stirring often, until the poblano is tender-crisp and the garlic is fragrant.
Stir carefully to avoid splattering from the hot skillet.
Stir in the pineapple and cook for 2 to 3 minutes, until the pineapple is hot and lightly caramelized at the edges. Squeeze in the lime juice and stir to combine.
Warm the tortillas in a dry skillet for 15 to 20 seconds per side until soft and pliable, then wrap them in a clean kitchen towel to keep warm.
Use caution when handling tortillas from the hot skillet.
Fill each warm tortilla with the mushroom-pineapple filling and top with cilantro. Serve immediately while the tacos are warm and the filling is juicy and browned.
How did it turn out?
Rating and review tools are unavailable right now.