Mushroom Spinach Tacos with Yogurt Chipotle Crema - Washington Dairy

Mushroom Spinach Tacos with Yogurt Chipotle Crema

Ingredients:

For the tacos:

For the crema:

Stir yogurt and chipotle pepper together.

Mushroom Spinach Tacos with Yogurt Chipotle Crema

Tacos are quick meals and an ideal way to use vegetables. Mushrooms and spinach fill these tortillas, but you can add avocado, potatoes, corn, or squash cubes. Don’t forget a drizzle of yogurt chipotle crema and a squeeze of lime to make taco time more flavorful!

 


mushroom spinach tacos topped with yogurt chipotle crema plated on serving dish

Mushroom Spinach Tacos with Yogurt Chipotle Crema

Ingredients:

For the tacos:

  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 8 -10-ounces fresh button or portobello mushrooms, sliced
  • 1/2 teaspoon dried oregano
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  •  1 10-16 ounce package fresh baby spinach or kale 1 lime, quartered
  • 8 corn tortillas

For the crema:

  • 1 cup plain yogurt
  • 1-2 chipotle peppers in adobo sauce, minced

Stir yogurt and chipotle pepper together.

Directions:
  1. In a large skillet, melt butter and oil over medium heat, add mushrooms, oregano, garlic, salt, pepper, and red pepper flakes. Stir occasionally, cooking for 10 to 12 minutes, until mushrooms are softened and browned.
  2. Stir in fresh spinach just until it wilts, about 3 minutes.

  3. Spoon some of the mixture onto a warm tortilla and add some chipotle crema. Squeeze lime juice over top.

 


Recipe Tips
  • Try sweet potato cubes, kale, diced zucchini, onion, cauliflower, or tomato in your tacos.
  • Chipotle Peppers are canned smoked jalapenos. Freeze the leftovers by laying them on waxed paper and spoon adobo sauce over top. Freeze in an airtight container until ready to use.
  • 1-2 tablespoons salsa can be used in place of chipotle pepper.

 

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