Grilled Portabella and Poblano Tacos

Grilled Portabella and Poblano Tacos

Grilled Portabella and Poblano Tacos

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   14 Points
Cuisine
  • Mexican
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 tbsp canola oil
  • 1/2 tsp chipotle powder
  • ¼ cup chopped cilantro
  • Cilantro sprigs
  • 8 small corn tortillas, warmed
  • 1/2 head of garlic
  • Guacamole
  • 1 tsp lime juice
  • Lime wedges
  • 1/4 cup olive oil
  • 1 whole poblano chile
  • 6 whole portabella mushrooms cleaned, stems removed
  • 1 large red onion, cut into six 2" slices
  • 2 roma tomatoes, diced
  • 1 tablespoon 1 salt, plus teaspoon, plus more for potato water
  • Salt and pepper
  • Shredded Monterey Jack or cheddar cheese
Instructions

Preheat a lightly oiled grill on medium-high heat.While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.Next, prepare the grilled portabella filling.

Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred.

Remove from heat and transfer to a cutting board.

Remove the stem and seeds from the poblano, and discard.

Cut the poblano and the portabellas into thin strips, and roughly chop the onion.

Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them.

Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.

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