Grilled Portobello and Poblano Tacos with Pico de Gallo

Grilled Portobello and Poblano Tacos with Pico de Gallo Recipe
Photo: John Autry; Styling: Cindy Barr

Yield:

Serves 4 (serving size: 2 tacos)

Recipe from

Cooking Light

Recipe Time

Hands-on: 47 Minutes
Total: 1 Hours

Nutritional 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

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

Preparation

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.

Note:

David Bonom,

October 2011
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