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Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
David Bonom
Recipe by Cooking Light October 2011

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Credit: John Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
47 mins
total:
1 hr
Yield:
Serves 4 (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • 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.

Nutrition Facts

327 calories; fat 16.7g; saturated fat 5g; mono fat 7.2g; poly fat 1.8g; protein 14g; carbohydrates 35.9g; fiber 8.4g; cholesterol 15mg; iron 1.5mg; sodium 554mg; calcium 460mg.
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