Grilled Portabella and Poblano Tacos

Grilled Portabella and Poblano Tacos

  Ready in : 45 mins

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

canola oil

1 tbsp

chipotle powder

chipotle powder

0.5 tsp

cilantro

cilantro

0.25 cup

cilantro sprigs

cilantro sprigs

4 servings

corn tortillas

corn tortillas

8 small

garlic

garlic

0.5 head

guacamole

guacamole

4 servings

lime juice

lime juice

1 tsp

lime wedges

lime wedges

4 servings

olive oil

olive oil

0.25 cup

poblano chile

poblano chile

1

portabella mushrooms

portabella mushrooms

6

onion

onion

1 large

roma tomatoes

roma tomatoes

2

salt

salt

1 tablespoon

salt and pepper

salt and pepper

4 servings

cheddar cheese

cheddar cheese

4 servings

Cooking in Steps

  1. 1
    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.

    pico de gallo

    pico de gallo

    lime juice

    lime juice

    cilantro

    cilantro

    tomato

    tomato

    garlic

    garlic

    onion

    onion

    salt

    salt

    mixing bowl
    mixing bowl
    grill
    grill
  2. 2
    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.

    salt and pepper

    salt and pepper

    portobello mushrooms

    portobello mushrooms

    canola oil

    canola oil

    mushrooms

    mushrooms

    poblano pepper

    poblano pepper

    onion

    onion

    grill
    grill
  3. 3
    Remove from heat and transfer to a cutting board.

    cutting board
    cutting board
  4. 4
    Remove the stem and seeds from the poblano, and discard.

    poblano pepper

    poblano pepper

    seeds

    seeds

  5. 5
    Cut the poblano and the portabellas into thin strips, and roughly chop the onion.

    portobello mushrooms

    portobello mushrooms

    poblano pepper

    poblano pepper

    onion

    onion

  6. 6
    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.

    ground chipotle chile pepper

    ground chipotle chile pepper

    lime juice

    lime juice

    tortilla

    tortilla

    mushrooms

    mushrooms

    mixing bowl
    mixing bowl
  7. 7
    Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.

    pico de gallo

    pico de gallo

    bowl
    bowl