Grilled Portabella and Poblano Tacos
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 64.76
- Health score: 17.00
- Weight Watcher points: 14.00
Summary
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. Users who liked this recipe also liked Grilled Portabellan and Poblano Tacos, Grilled portabella tacos with avocado lime crema, and Grilled Steak and Poblano Tacos.
Ingredients
canola oil1 tbsp
chipotle powder0.5 tsp
cilantro0.25 cup- cilantro sprigs4 servings
corn tortillas8 small
garlic0.5 head
guacamole4 servings
lime juice1 tsp
lime wedges4 servings
olive oil0.25 cup
poblano chile1
portabella mushrooms6
onion1 large
roma tomatoes2
salt1 tablespoon
salt and pepper4 servings
cheddar cheese4 servings
Instructions
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.
Step 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.
Step 3
Remove from heat and transfer to a cutting board.
Step 4
Remove the stem and seeds from the poblano, and discard.
Step 5
Cut the poblano and the portabellas into thin strips, and roughly chop the onion.
Step 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.
Step 7
Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.
Categories
Cuisines: Mexican
Dish Types: lunch, main course, main dish, dinner
Diets: gluten free, lacto ovo vegetarian
Occasions: father's day, 4th of july, summer