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Poblano Shiitaco


Poblano Shiitaco

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


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


  • 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


  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.