Kale and Mushroom Tacos with Papaya Hot Sauce
Serves 4, about 30 min
3 tbsp olive oil
2 slices bacon or pancetta, in small cubes
6 button mushrooms, thinly sliced
1 medium onion, thinly sliced
1 orange/ red bell pepper sliced
2 garlic cloves, minced
1.5 tsp ground cumin
2 bunches kale or other greens,
stems thinly sliced, leaves torn into small pieces
shredded mozzarella or queso fresco
Cilantro
corn or flour tortillas
Smart Choice Farms Papaya Scotch Bonnet Pepper Sauce
Cook bacon until crisp and remove from pan
Saute mushrooms in bacon fat until brown, set aside with bacon
Cook onions, bell pepper and stems in olive oil, then add garlic and cumin, stir in greens
and cook until wilted, stir in mushrooms and bacon
Crumble cheese over green and broil until cheese melts
Serve with warm tortillas, cilantro and hot sauce
Copyright: Michael S., New Jersey
Get the Sauce That Finishes This Taco
The one ingredient that takes this from good to extraordinary.
The star: Papaya Scotch Bonnet Sauce — delicate, mysterious sweetness with a Scotch Bonnet kick. Pure Caribbean flavour, no fillers, no shortcuts.
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Copyright: Michael S., New Jersey
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