Mexican · lunch

Grilled Portabella and Poblano Tacos

Name: Grilled Portabella and Poblano Tacos
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
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

“Grilled Portabellan and Poblano Tacos might be just the main course you are searching for. This recipe serves 4. For $2.72 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 448 calories, 14g of protein, and 29g of fat per serving. It is brought to you by Foodista. If you have roma tomatoes, portabella mushrooms, garlic, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. 2 people have tried and liked this recipe. It is a reasonably priced recipe for fans of Mexican food. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 53%. This score is pretty good. Users who liked this recipe also liked Grilled Portabellan and Poblano Tacos, Grilled portabella tacos with avocado lime crema, and Grilled Steak and Poblano Tacos.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Canola oil1 tbsp
Chipotle powder½ tsp
Cilantro¼ cup
Cilantro sprigs4 servings
Corn tortillassmall, warmed8 small
Garlic½ head
Guacamole4 servings
Lime juice1 tsp
Lime wedges4 servings
Olive oil¼ cup
Poblano chile1 whole
Portabella mushroomsstems removed6 whole
Onionlarge, cut into six 2" slices1 large
Roma tomatoesdiced2
Saltplus teaspoon, plus more for potato water1 tbsp
Salt and pepper4 servings
Cheddar cheese4 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

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.

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