Grilled Portobello and Poblano Tacos with Pico de Gallo

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