- 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
- 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
Preheat grill to medium-high heat.
Combine the first 6 ingredients and 1/8 teaspoon salt in a small bowl.
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.
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.
Heat tortillas according to package directions. Divide mushroom mixture, pico de gallo, and avocado evenly among tortillas. Top each with 2 tablespoons cheese.