These Marinated Mushroom Kale Tacos with Cilantro Avocado Sauce are a super flavorful vegetarian taco with all the best toppings! The mushrooms are marinated in a chipotle lime mixture, then sautéed with kale, and served on charred tortillas with a creamy cilantro avocado sauce, pickled red onions, and queso fresco!
Begin by making the pickled red onions. In a medium bowl, combine the red onion, apple cider vinegar, honey, and salt. Stir to combine. Let them sit while you prepare the rest of the tacos (20-30 minutes).
Make the marinated mushrooms. In a large bowl, whisk together the olive oil, lime zest, lime juice, adobo sauce, chili powder, cumin, black pepper, oregano, and garlic until combined. Add the mushrooms and toss to combine. Let them marinate for at least 20 minutes. The longer the better! I've marinated them for up to an hour.
Make the cilantro avocado sauce. Add the avocado, cilantro, lime, garlic, water, and salt to a food processor. Blend until smooth and creamy. Set aside.
Once mushrooms have marinated, add a drizzle of olive oil to a nonstick skillet and meat over medium-high heat. Once hot, add the mushrooms and sauté for 6-7 minutes, or until most of the moisture has evaporated and mushrooms are starting to become golden on the edges. Add the kale and salt and cook for an additional minute or so, or until wilted.
To serve, spread a generous amount of cilantro avocado sauce on a tortilla, then top it with the mushroom kale mixture. Add a pinch of pickled red onions, a sprinkel of queso fresco, a handful of torn cilantro, and a squeeze of lime. Serve!
*I like to char my tortillas over an open flame on my gas stove. I like to do this for extra flavor, but it is totally optional! You could grill the tortillas on an indoor grill pan or outdoor grill as well!