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.

Diets

GLUTEN FREE

LACTO OVO VEGETARIAN

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

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

lime juice

cilantro

tomato

garlic

onion

salt

mixing bowl

grill
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

portobello mushrooms

canola oil

mushrooms

poblano pepper

onion

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

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

poblano pepper

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

portobello mushrooms

poblano pepper

onion
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

lime juice

tortilla

mushrooms

mixing bowl
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

bowl