Grilled Portabella and Poblano Tacos
eatoplan
December 10, 2024
- Preheat the Grill:
- Lightly oil your grill and preheat it to medium-high heat.
- Make the Pico de Gallo:
- In a small mixing bowl, combine chopped tomatoes, onion, cilantro, garlic, salt, and lime juice.
- Set aside to let the flavors meld.
- Prepare the Grilled Filling:
- Remove the stems from the portabella mushrooms and discard.
- Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
- Lightly brush the portabellas, onions, and poblanos with canola oil, then sprinkle with salt and pepper.
- Grill the Vegetables:
- Place the mushrooms, onions, and poblano peppers on the preheated grill.
- Grill for 5-6 minutes per side, or until the mushrooms are softened and the onions are lightly charred.
- Remove from the grill and transfer to a cutting board.
- Prepare the Filling:
- Remove the stem and seeds from the poblano pepper and discard.
- Slice the mushrooms, poblano, and onion into thin strips.
- Toss the vegetable mixture with lime juice and chipotle powder in a mixing bowl until evenly coated.
- Assemble the Tacos:
- Arrange 2 tortillas per plate.
- Divide the mushroom and poblano mixture evenly between the tortillas.
- Serve with pico de gallo and bowls of your favorite toppings so everyone can garnish their tacos as they please.
Reviews
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.
Mark as complete
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.
Mark as complete
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.
Mark as complete
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.
Mark as complete
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.
Mark as complete
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.
Mark as complete
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