POBLANO SHIITACOS

There’s something about this that makes me want to eat about 50 of them.

Makes 5 or 6, but probably 5 delicious fricking tacos

INGREDIENTS

Cilantro Sauce

• 6 ounces nonfat Greek yogurt
• 1 large clove garlic, chopped
• 1 small (or ½ of one large) bunch cilantro, mostly tops but some stems are always ok
• Juice of ½ lime  
• 1 tablespoon olive oil
• 1/4 teaspoon red pepper flakes
• Kosher salt & fresh ground pepper to taste

Tacos

• 2 large poblano chiles
• Neutral oil and butter
• 8 ounces shiitake mushroom caps, thinly sliced
• Kosher salt and freshly ground pepper
• ¼ teaspoon each garlic powder & cumin
• Kosher salt to taste
• 5 corn or flour tortillas, approximately the 5.5 inch size
• Nonfat Greek yogurt
• Finely chopped red onion, for garnish
• Finely crumbled Cotija cheese, for garnish
• Chopped cilantro, for garnish

DIRECTIONS

1. Put all sauce ingredients in a processor and mix until smooth - set aside, and/or put into a squeeze bottle
2. Blacken poblanos - either broil in oven until blackened on all sides, or over an open flame on the stove
3. Then place in a bowl, cover with plastic wrap and leave 10 minutes. Peel off the black, remove seeds and slice into thin strips
4. Heat a non stick pan to medium, add a tablespoon each of oil and butter and then the mushrooms
5. Cook until beginning to soften, 3 to 4 minutes then add poblanos - continue to cook
6. Add garlic powder, cumin & Kosher salt - stir well to combine
7. Heat tortillas until just beginning to get a wee bit crispy, add a layer of yogurt, the mushrooms & poblanos, a good squeeze of cilantro sauce, red onion, some cheese and and a final sprinkle of chopped cilantro.

View fullsize

WATCH ME MAKE THIS...

---