Grilled Portobello and Poblano Tacos with Pico de Gallo

  • Jessie123 Posted: 10/14/11
    Worthy of a Special Occasion

    This was easy to make and very tasty for a vegetarian dish. We will be making it again. We followed the recipe exactly except we omitted the red chili pepper (I was worried it would be too spicy with the serrano chili and the chili pepper).

  • PKcookin Posted: 01/10/12
    Worthy of a Special Occasion

    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.

  • carolfitz Posted: 09/08/13
    Worthy of a Special Occasion

    Excellent. Fire-blackened the poblano, then skinned & seeded it. Made rest to recipe, subbing soft flour tortillas for corn. Great to have a vegetarian option at a taco supper. Served with CL's tacos al pastor & CL's baked black beans.


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