Hands-on Time
47 Mins
Total Time
1 Hour
Yield
Serves 4 (serving size: 2 tacos)
Photo: John Autry; Styling: Cindy Barr

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 2

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

Step 3

Remove gills from the undersides of mushrooms using a spoon; discard gills. 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. Remove from heat. Seed poblano and remove stem, and cut mushrooms and poblano into thin strips. Chop onion, and combine vegetables in a bowl.

Step 4

Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; sauté for 1 minute or until lightly browned. Add mushroom mixture, remaining 3/8 teaspoon salt, and cumin; cook 2 minutes or until thoroughly heated.

Step 5

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

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