For the Spicy Cilantro Yogurt Sauce (makes about 1/2 cup):
- 1/2 cup plain greek yogurt
- 1/2 cup fresh cilantro
- 1/2 jalapeno
- 1 garlic cloves
- 1 tbsp lime juice
- 1/4 tsp matcha powder
- 1 tsp water (if you’re greek yogurt is really thick)
- salt to taste
For the Tacos:
- 2 tbsp olive oil
- 2 diced garlic cloves
- 4 cups sliced baby portobello mushrooms
- 1 chipotle pepper & 3 tbsp adobo sauce (from can)
- 1 cup cooked quinoa
- 6 corn/wheat tortillas (any tortillas work)
- shredded smoked white cheddar cheese
- diced white onion
- fresh cilantro
For the Spicy Cilantro Yogurt Sauce:
- Combine all ingredients in a food processor (except the water) and blend until smooth and creamy. Add a tsp of water if it’s too thick.
For the Tacos:
- Add olive oil and garlic to a pan and heat over medium to high heat for a couple minutes (until you can smell the garlic and it’s browning). Add the baby portobello mushrooms and chipotle peppers and adobo sauce from the can. Stir frequently.
- Add the quinoa once the mushrooms are almost cooked and mix well.
- Heat up your fav tortillas on the stove in olive oil and then top them with shredded smoked white cheddar, the mushroom quinoa mixture, diced white onions, spicy cilantro yogurt sauce and extra fresh cilantro!
- You can find chipotle peppers in adobo sauce in a can at the grocery store or on Amazon.
- To make quinoa, add equal parts water and quinoa to a pot and put on high heat on the stove. Right when it starts to boil, turn down to low and put a lid on. Let cook with the lid on until all liquid is gone.
- If you’re not in the mood for vegetarian tacos, you can always replace the mushrooms with your fav meat
- Category: Dinner
- Method: Stove
- Cuisine: Mexican
Keywords: mushroom tacos, vegetarian tacos, meatless tacos, chipotle tacos