Grilled Portobello and Poblano Tacos with Pico de Gallo

Name: Grilled Portobello and Poblano Tacos with Pico de Gallo
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters sliced peeled avocado; 113 grams cup shredded reduced-fat colby-Jack cheese; 8 6-inchs (6-inch) corn tortillas; 0 teaspoons crushed red pepper; 2 Tbsps chopped fresh cilantro; 3 garlic cloves, thinly sliced; 1 teaspoons ground cumin; 118 milliliters julienne-cut jicama; 2 Tbsps fresh lime juice; 4 teaspoons olive oil; 1 inch thick) slices onion; 355 milliliters chopped seeded plum tomato (about 3); 1 whole poblano chile; 454 grams portobello mushroom caps (about; 1 teaspoons salt, divided; 1 minced serrano chile

Grilled Portobello and Poblano Tacos with Pico de Gallo might be just the Mexican recipe you are searching for. Watching your figure? This gluten free and vegetarian recipe has 369 calories, 14g of protein, and 21g of fat per serving. This recipe serves 4. This recipe covers 21% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of onion, garlic cloves, corn tortillas, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Preheat grill to medium-high heat.

Equipment you will use

Grill

Combine the first 6 ingredients and 1/8 teaspoon salt in a small bowl.

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Salt

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Bowl

Remove gills from the undersides of mushrooms using a spoon; discard gills.

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Mushrooms

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.

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Cooking Spray

Mushrooms

Poblano Pepper

Onion

Equipment you will use

Grill

Remove from heat. Seed poblano and remove stem, and cut mushrooms and poblano into thin strips. Chop onion, and combine vegetables in a bowl.

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Vegetable

Mushrooms

Poblano Pepper

Onion

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Bowl

Heat olive oil in a large nonstick skillet over medium-high heat.

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Olive Oil

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Frying Pan

Add garlic; saut for 1 minute or until lightly browned.

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Garlic

Add mushroom mixture, remaining 3/8 teaspoon salt, and cumin; cook 2 minutes or until thoroughly heated.

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Mushrooms

Cumin

Salt

Heat tortillas according to package directions. Divide mushroom mixture, pico de gallo, and avocado evenly among tortillas. Top each with 2 tablespoons cheese.

Ingredients you will need

Pico De Gallo

Tortilla

Mushrooms

Avocado

Cheese

Equipment

Grill

Bowl

Frying Pan

Ingredients

Servings:

237milliliters

sliced peeled avocado 113grams

cup shredded reduced-fat colby-Jack cheese 86-inchs

(6-inch) corn tortillas 0teaspoons

crushed red pepper 2Tbsps

chopped fresh cilantro 3

garlic cloves, thinly sliced 1teaspoons

ground cumin 118milliliters

julienne-cut jicama 2Tbsps

fresh lime juice 4teaspoons

olive oil 1inch

thick) slices onion 355milliliters

chopped seeded plum tomato (about 3)1

whole poblano chile 454grams

portobello mushroom caps (about 1teaspoons

salt, divided 1

minced serrano chile

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well 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. One wine you could try is Teutonic Gamay Pinot Noir Blend 1787 AD. It has 4.6 out of 5 stars and a bottle costs about 30 dollars.