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Sweet Heat Tacos with Pineapple Salsa

By Chef Leigh M.


Ingredients:

For Pineapple Salsa:

- 1/2 orange, diced

- 2/4 cup pineapple chunks, diced

- 1/2 jalapeño, diced

- 2 tablespoons maple syrup

- 1 stalk Egyptian walking onion, sliced


For Tacos:

- 4 soft taco shells

- 1 cup Pink Oyster Mushrooms, sliced

- 1 cup Curly Kale, chopped

- 1/4 cup red onion, diced

- 1 garlic clove, minced

- 1 tablespoon grape seed oil

- Pinch of salt

- Ground fresh black pepper, to taste


Instructions:

1. Prepare the Pineapple Salsa:

- In a mixing bowl, combine the diced orange, pineapple chunks, diced jalapeño, maple syrup, and sliced English walking onion. Mix well to ensure all ingredients are evenly distributed. Set aside.





2. Prepare the Tacos:

- Heat grape seed oil in a frying pan over medium heat.

- Add minced garlic and diced red onion to the pan. Sauté until fragrant and onions are translucent, about 2 minutes.

- Add sliced Pink Oyster Mushrooms to the pan. Sauté until mushrooms are golden brown and tender, about 3-4 minutes.

- Add chopped Curly Kale to the pan. Sauté until kale is wilted but still vibrant green, about 1-2 minutes.

- Season with a pinch of salt and ground black pepper to taste. Stir well to combine



all ingredients evenly. Remove from heat.


3. Assemble the Tacos:

- Warm the soft taco shells according to package instructions.

- Spoon the prepared mushroom and kale mixture evenly onto each taco shell.

- Top generously with the prepared pineapple salsa, ensuring each taco gets a good mix of sweet and spicy flavors.


4. Serve:

- Serve the Sweet Heat Tacos immediately, garnished with additional sliced jalapeños or fresh herbs if desired.

- Enjoy these delicious tacos as a delightful blend of sweet pineapple, spicy jalapeño, and savory mushroom-kale filling, all wrapped in a warm and soft taco shell.


Notes:

- Adjust the level of spiciness in the salsa by adding more or less diced jalapeños according to your preference.

- Feel free to customize the tacos with additional toppings such as avocado slices, shredded cheese, or a squeeze of lime juice for extra zest.

- These tacos pair perfectly with a side of Mexican rice, black beans, or a fresh green salad for a complete and satisfying meal.


Pink Oyster Mushrooms are grown by Oak & Hazel Farm 

Curly Kale is grown by Davis and Daughter and Amico’s Farms 

Egyptian Walking Onion is grown by Davis and Daughter Farms 

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