Grilled Portobello And Poblano Tacos With Pico De Gallo Recipe

Name: Grilled Portobello And Poblano Tacos With Pico De Gallo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups chopped seeded plum tomato (about 3); 1/2 cup julienne-cut jicama; 2 tablespoons chopped fresh cilantro; 2 tablespoons fresh lime juice; 1/8 teaspoon crushed red pepper; 1 minced serrano chile; 1/2 teaspoon salt, divided; 4 portobello mushroom caps (about 1 pound); 4 (1/4-inch-thick) slices onion; 1 whole poblano chile; Cooking spray; 4 teaspoons olive oil; 3 garlic cloves, thinly sliced; 1/2 teaspoon ground cumin; 8 (6-inch) corn tortillas; 1 cup sliced peeled avocado; 1 cup (4 ounces) shredded reduced-fat colby-Jack cheese

Servings: persons

1 1/2 cups chopped seeded plum tomato (about 3)
1/2 cup julienne-cut jicama
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/8 teaspoon crushed red pepper
1 minced serrano chile
1/2 teaspoon salt, divided
4 portobello mushroom caps (about 1 pound)
4 (1/4-inch-thick) slices onion
1 whole poblano chile
Cooking spray
4 teaspoons olive oil
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
8 (6-inch) corn tortillas
1 cup sliced peeled avocado
1 cup (4 ounces) shredded reduced-fat colby-Jack cheese

1
Preheat grill to medium-high heat.
2
Combine the first 6 ingredients and 1/8 teaspoon salt in a small bowl.
3
Remove gills from the undersides of mushrooms using a spoon; discard gills. Place mushrooms, onion, and poblano on a grill rack coated with cooking spray, and grill mushrooms and poblano for 5 minutes on each side or until tender. Grill onion 6 minutes on each side or until tender. Remove from heat. Seed poblano and remove stem, and cut mushrooms and poblano into thin strips. Chop onion, and combine vegetables in a bowl.
4
Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; saute for 1 minute or until lightly browned. Add mushroom mixture, remaining 3/8 teaspoon salt, and cumin; cook 2 minutes or until thoroughly heated.
5
Heat tortillas according to package directions. Divide mushroom mixture, pico de gallo, and avocado evenly among tortillas. Top each with 2 tablespoons cheese.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups chopped seeded plum tomato (about 3), 1/2 cup julienne-cut jicama, 2 tablespoons chopped fresh cilantro, 2 tablespoons fresh lime juice, and more.

Yes, Grilled Portobello And Poblano Tacos With Pico De Gallo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Portobello And Poblano Tacos With Pico De Gallo

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