Loved the use of jicama n this recipe. The pico otherwise was ok, might have been the tomatoes I used were not great. Used chili pepper and Serrano chili and thought it could have been hotter. The friends who were there didn't mention it being hot so probably just right for those that don't like too much heat. The mushroom mix is delicious. I would totally make this again. The part n the recipe that was unclear is where the onions go? In the pico (veggie) or with mushrooms. Pretty sure go in pico. However, I think leaving them in whole rings and putting them with mushrooms might be delicious.
Grilled Portobello and Poblano Tacos with Pico de Gallo
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Total: 1 Hour
Amount per serving
- Calories: 327
- Fat: 16.7g
- Saturated fat: 5g
- Monounsaturated fat: 7.2g
- Polyunsaturated fat: 1.8g
- Protein: 14g
- Carbohydrate: 35.9g
- Fiber: 8.4g
- Cholesterol: 15mg
- Iron: 1.5mg
- Sodium: 554mg
- Calcium: 460mg
- 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
- 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.
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