🏷️ Category: lunch
🌍 Cuisine: Mexican
⭐ Difficulty: Hard
⏱️ Time: 45 min
📝 Introduction
Grilled Portabellan and Poblano Tacos might be just the main course you are searching for. This recipe serves 4. For $2.72 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 448 calories,
🥘 Ingredients
• canola oil1 tbsp
• chipotle powder0.5 tsp
• cilantro0.25 cup
• cilantro sprigs4 servings
• corn tortillas8 small
• garlic0.5 head
• guacamole4 servings
• lime juice1 tsp
• lime wedges4 servings
• olive oil0.25 cup
• poblano chile1
• portabella mushrooms6
• onion1 large
• roma tomatoes2
• salt1 tablespoon
• salt and pepper4 servings
• cheddar cheese4 servings
👨🍳 Cooking Steps
1
Preheat a lightly oiled grill on medium-high heat
2
While the grill is heating up, prepare the pico de gallo
3
In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice
4
Set aside
5
Next, prepare the grilled portabella filling
6
Remove the stems from the portabellas, and discard
7
Using a spoon, scrape out the dark gills from the underside of the mushroom caps
8
Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper
9
Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred
10
Remove from heat and transfer to a cutting board
11
Remove the stem and seeds from the poblano, and discard
12
Cut the poblano and the portabellas into thin strips, and roughly chop the onion
13
Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated
14
To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them
15
Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please
