Pineapple 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.
- cilantro
- corn tortillas
- cremini mushrooms
- dairy-free
- dinner
- egg-free
- fresh and light
- fresh pineapple
- gluten-free
- light meal
- lime
- lunch
- main course
- mexican-inspired
- mushroom
- nut-free
- pineapple
- pineapple chile mushroom tacos
- plant-based
- poblano pepper
- red onion
- shellfish-free
- skillet
- soy-free
- sweet and savory
- tacos
- vegan
- vegetarian
- weeknight
- Cuisine
- Mexican-inspired
Shopping options
Check ingredients to include themPackage used · most used first
Poblano pepper, seeded and diced · 1 Each
Fresh Poblano Peppers
100%
Details
Lime · 1 Each
Fresh Large Limes - Each
100%
Details
Cremini mushrooms, sliced · 1 Pound
Kroger® Sliced Baby Bella Mushrooms BIG DEAL!
67%
Details
Fresh pineapple, diced · 1.5 Cup
Pineapple Cubes Fresh Cut In Store Daily
49%
Details
Fresh cilantro, chopped · 0.5 Cup
Soli Organic™ Cilantro Bunch
29%
Details
Red onion, finely diced · 0.5 Cup
Jumbo Red Onions
28%
Details
Corn tortillas · 8 Count
Kroger® Soft Traditional White Corn Tortillas
27%
Details
Olive oil · 2 Tablespoon
Kroger® Pure Olive Oil
6%
Details
Garlic, minced · 2 Count
Kroger® Peeled Garlic
3%
Details
Chili powder · 1 Teaspoon
Kroger® Chili Powder Shaker
3%
Details
Kosher salt · 0.75 Teaspoon
Morton Coarse Kosher Salt Coarse Salt for Cooking, 3 lb.
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- cremini mushrooms-1 lb
- fresh pineapple-1 1/2 cups
- poblano pepper-1 each
- corn tortillas-8 tortilla
- red onion-1/2 cup
- fresh cilantro-1/2 cup
- lime-1 each
- olive oil-2 tablespoons
- garlic-2 cloves
- chili powder-1 teaspoon
- kosher salt-3/4 teaspoon
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.
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