Grilled Portabella and Poblano Tacos

Grilled Portabellan and Poblano Tacos requires around 45 minutes from start to finish. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $2.72 per serving. One portion of this dish contains approximately 17g of protein, 31g of fat, and a total of 561 calories. It is brought to you by Foodista. Not a lot of people really liked this main course. It is perfect for The Fourth Of July. Head to the store and pick up canolan oil, cheddar cheese, corn tortillas, and a few other things to make it today. This recipe is liked by 2 foodies and cooks. It is a budget friendly recipe for fans of Mexican food. Overall, this recipe earns a pretty good spoonacular score of 64%. If you like this recipe, you might also like recipes such as Grilled Portabellan and Poblano Tacos, Grilled portabella tacos with avocado lime crema, and Portabellan and Zucchini Tacos.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 tbsp canola oil

1/2 tsp chipotle powder

¼ cup chopped cilantro

Cilantro sprigs

8 small corn tortillas, warmed

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

Equipment:

mixing bowl

grill

cutting board

bowl

Cooking instruction summary:

  1. Preheat a lightly oiled grill on medium-high heat.
  2. 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.
  3. 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.
  4. Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
  5. 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.
  6. 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.
  7. 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.

 

Step by step:


1. 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.

2. 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.

3. Remove from heat and transfer to a cutting board.

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

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

6. 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.

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


Nutrition Information:

Quickview
561 Calories
16g Protein
30g Total Fat
59g Carbs
17% Health Score
Limit These
Calories
561k
28%

Fat
30g
48%

  Saturated Fat
8g
53%

Carbohydrates
59g
20%

  Sugar
7g
8%

Cholesterol
30mg
10%

Sodium
458mg
20%

Get Enough Of These
Protein
16g
34%

Phosphorus
631mg
63%

Selenium
39µg
56%

Vitamin C
33mg
40%

Fiber
9g
40%

Vitamin B3
7mg
39%

Calcium
322mg
32%

Vitamin B6
0.63mg
31%

Manganese
0.61mg
31%

Copper
0.6mg
30%

Potassium
890mg
25%

Vitamin E
3mg
24%

Magnesium
95mg
24%

Vitamin B2
0.4mg
23%

Zinc
3mg
22%

Vitamin K
20µg
19%

Vitamin B5
1mg
18%

Vitamin A
848IU
17%

Vitamin B1
0.23mg
16%

Folate
62µg
16%

Iron
2mg
12%

Vitamin B12
0.38µg
6%

Vitamin D
0.56µg
4%

covered percent of daily need
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Food Trivia

The oldest evidence for soup is from 6,000 B.C. and calls for hippopotamus and sparrow meat.

Food Joke

Wu`s Coffee Abraham Grossman, the rich young bachelor, is entertaining a gorgeous woman, Gloria, with dinner in his penthouse. As his Chinese servant pours the coffee, Gloria asks, "Wu, how do you make such delicious coffee?" "Me take plenty boiled water," explains Wu, "and stir in coffee, velly, velly slow." "Yes," says Gloria, "but it is so clear. How do you strain it so cleverly?" "Me take master’s silk socks..." begins Wu. "What!" shouts Grossman. "You take my best silk socks to strain the coffee?" "Oh, no, master," replies Wu. "Me never take master’s clean socks."

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