Grilled Portabello And Zucchini Tacos

Name: Grilled Portabello And Zucchini Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 cloves garlic, peeled and minced; 113 grams fresh goat cheese, crumbled; 6 servings Olive oil; 454 grams portabella mushroom caps; 6 servings Salt, freshly ground black pepper; 118 milliliters Frontera tomatillo Salsa; 12 warm tortillas; 454 grams zucchini (about 5 small), cut lengthwise into ½-inch thick slices

The recipe Grilled Portabello And Zucchini Tacos is ready in around 45 minutes and is definitely an amazing gluten free and vegetarian option for lovers of Mexican food. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 410 calories, 12g of protein, and 23g of fat. This recipe serves 6. If you have frontera tomatillo salsa, salt, zucchini, and a few other ingredients on hand, you can make it. The Fourth Of July will be even more special with this recipe.

Ingredients

Servings:

3cloves

garlic, peeled and minced 113grams

fresh goat cheese, crumbled 6servings

Olive oil 454grams

portabella mushroom caps 6servings

Salt, freshly ground black pepper 118milliliters

Frontera tomatillo Salsa 12

warm tortillas 454grams

zucchini (about 5 small), cut lengthwise into ½-inch thick slices

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Adelsheim Pinot Noir (half-bottle) with a 4.8 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.