烤波特贝勒蘑菇波布拉诺辣椒塔可

Preheat a lightly oiled grill on medium-high heat

While the grill is heating up, prepare the pico de gallo

In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice

Set aside

Next, prepare the grilled portabella filling

Remove the stems from the portabellas, and discard

Using a spoon, scrape out the dark gills from the underside of the mushroom caps

Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper

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

Remove from heat and transfer to a cutting board

Remove the stem and seeds from the poblano, and discard

Cut the poblano and the portabellas into thin strips, and roughly chop the onion

Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated

To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them

Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please