Grilled Portabella and Poblano Tacos
eatoplan
December 10, 2024
These Grilled Portabella and Poblano Tacos are a bold, smoky, and satisfying plant-based meal! The meaty portabella mushrooms and fire-roasted poblanos give these tacos a deep, earthy flavor, while the zesty pico de gallo adds freshness and a tangy kick.
Perfect for grill nights, Taco Tuesdays, or a hearty vegetarian dinner, these tacos are packed with flavor and texture. Serve with your favorite toppings like avocado, queso fresco, or a drizzle of chipotle crema for an unforgettable taco experience! 🌮🔥
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Ingredients:
Adjust Servings
| 1tbsp canola oil | |
| 0.5tsp chipotle powder | |
| 0.25cup cilantro chopped | |
| 4servings cilantro sprigs | |
| 8small corn tortillas warmed | |
| 0.5head garlic | |
| 4servings guacamole | |
| 1tsp lime juice | |
| 4servings lime wedges | |
| 0.25cup olive oil | |
| 1 poblano chile whole | |
| 6 portabella mushrooms whole, cleaned | |
| 1large onion red, cut into six 2" slices | |
| 2 roma tomatoes diced | |
| 1tablespoon salt plus more for potato water | |
| 4servings salt and pepper | |
| 4servings cheddar cheese shredded |
Directions
1.
Preheat the Grill
Lightly oil your grill and preheat it to medium-high heat.
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2.
Make the Pico de Gallo
1. In a small mixing bowl, combine chopped tomatoes, onion, cilantro, garlic, salt, and lime juice. | 2. Set aside to let the flavors meld.
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3.
Prepare the Grilled Filling
1. Remove the stems from the portabella mushrooms and discard. | 2. Using a spoon, scrape out the dark gills from the underside of the mushroom caps. | 3. Lightly brush the portabellas, onions, and poblanos with canola oil, then sprinkle with salt and pepper.
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4.
Grill the Vegetables
1. Place the mushrooms, onions, and poblano peppers on the preheated grill. | 2. Grill for 5-6 minutes per side, or until the mushrooms are softened and the onions are lightly charred. | 3. Remove from the grill and transfer to a cutting board.
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5.
Prepare the Filling
1. Remove the stem and seeds from the poblano pepper and discard. | 2. Slice the mushrooms, poblano, and onion into thin strips. | 3. Toss the vegetable mixture with lime juice and chipotle powder in a mixing bowl until evenly coated.
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6.
Assemble the Tacos
1. Arrange 2 tortillas per plate. | 2. Divide the mushroom and poblano mixture evenly between the tortillas. | 3. Serve with pico de gallo and bowls of your favorite toppings so everyone can garnish their tacos as they please.
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