Grilled Portabella and Poblano Tacos
Grilled Portabellan and Poblano Tacos requires around 45 minutes from start to finish. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $2.72 per serving. One portion of this dish contains approximately 17g of protein, 31g of fat, and a total of 561 calories. It is brought to you by Foodista. Not a lot of people really liked this main course. It is perfect for The Fourth Of July. Head to the store and pick up canolan oil, cheddar cheese, corn tortillas, and a few other things to make it today. This recipe is liked by 2 foodies and cooks. It is a budget friendly recipe for fans of Mexican food. Overall, this recipe earns a pretty good spoonacular score of 64%. If you like this recipe, you might also like recipes such as Grilled Portabellan and Poblano Tacos, Grilled portabella tacos with avocado lime crema, and Portabellan and Zucchini Tacos.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 tbsp canola oil
1/2 tsp chipotle powder
¼ cup chopped cilantro
Cilantro sprigs
8 small corn tortillas, warmed
8 small corn tortillas, warmed
1/2 head of garlic
Guacamole
1 tsp lime juice
Lime wedges
1/4 cup olive oil
1 whole poblano chile
6 whole portabella mushrooms cleaned, stems removed
1 large red onion, cut into six 2" slices
2 roma tomatoes, diced
1 tablespoon 1 salt, plus teaspoon, plus more for potato water
Salt and pepper
Shredded Monterey Jack or cheddar cheese
Equipment:
mixing bowl
grill
cutting board
bowl
Cooking instruction summary:
- 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.
Step by step:
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.
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.
3. Remove from heat and transfer to a cutting board.
4. Remove the stem and seeds from the poblano, and discard.
5. Cut the poblano and the portabellas into thin strips, and roughly chop the 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.
7. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.
Nutrition Information:
covered percent of daily need
