Grilled Portabella and Poblano Tacos
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, 14g of protein, and 29g of fat per serving. It is brought to you by Foodista. If you have roma tomatoes, portabella mushrooms, garlic, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. 2 people have tried and liked this recipe. It is a reasonably priced recipe for fans of Mexican food. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 53%. This score is pretty good.
Ingredients
canola oil
1 tbsp
chipotle powder
0.5 tsp
cilantro
0.25 cup
cilantro sprigs
4 servings
corn tortillas
8 small
garlic
0.5 head
guacamole
4 servings
lime juice
1 tsp
lime wedges
4 servings
olive oil
0.25 cup
poblano chile
1
portabella mushrooms
6
onion
1 large
roma tomatoes
2
salt
1 tablespoon
salt and pepper
4 servings
cheddar cheese
4 servings
Cooking in Steps
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1Preheat 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.
pico de gallo
lime juice
cilantro
tomato
garlic
onion
salt
mixing bowl
grill -
2Remove 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.
salt and pepper
portobello mushrooms
canola oil
mushrooms
poblano pepper
onion
grill -
3Remove from heat and transfer to a cutting board.
cutting board -
4Remove the stem and seeds from the poblano, and discard.
poblano pepper
seeds
-
5Cut the poblano and the portabellas into thin strips, and roughly chop the onion.
portobello mushrooms
poblano pepper
onion
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6Transfer 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.
ground chipotle chile pepper
lime juice
tortilla
mushrooms
mixing bowl -
7Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.
pico de gallo
bowl