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Grilled Portobello and Poblano Tacos with Pico de Gallo

Photo: John Autry; Styling: Cindy Barr
Hands-on time 47 mins
Total time 1 hr
Yield Serves 4 (serving size: 2 tacos)

Ingredients

  • 1 1/2 cups chopped seeded plum tomato (about 3)
  • 1/2 cup julienne-cut jicama
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/8 teaspoon crushed red pepper
  • 1 minced serrano chile
  • 1/2 teaspoon salt, divided
  • 4 portobello mushroom caps (about 1 pound)
  • 4 (1/4-inch-thick) slices onion
  • 1 whole poblano chile
  • Cooking spray
  • 4 teaspoons olive oil
  • 3 garlic cloves, thinly sliced
  • 1/2 teaspoon ground cumin
  • 8 (6-inch) corn tortillas
  • 1 cup sliced peeled avocado
  • 1 cup (4 ounces) shredded reduced-fat colby-Jack cheese

Nutrition Information

  • calories 327
  • fat 16.7 g
  • satfat 5 g
  • monofat 7.2 g
  • polyfat 1.8 g
  • protein 14 g
  • carbohydrate 35.9 g
  • fiber 8.4 g
  • cholesterol 15 mg
  • iron 1.5 mg
  • sodium 554 mg
  • calcium 460 mg

How to Make It

  1. Preheat grill to medium-high heat.

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

  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.

  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.

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