Grilled Portobello and Poblano Tacos with Pico de Gallo

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

1 1/2 cups chopped seeded plum tomato (about 3)

1/2 cup julienne-cut jicama

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

1/8 teaspoon crushed red pepper

1 minced serrano chile

1/2 teaspoon salt, divided

4 portobello mushroom caps (about 1 pound)

4 (1/4-inch-thick) slices onion

1 whole poblano chile

cooking spray

4 teaspoons olive oil

3 garlic cloves, thinly sliced

1/2 teaspoon ground cumin

8 (6-inch) corn tortillas

1 cup sliced peeled avocado

1 cup (4 ounces) shredded reduced-fat colby-jack cheese

Directions:

1. Preheat grill to medium-high heat.
2. Combine the first 6 ingredients and 1/8 teaspoon salt in a small bowl.
3. 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.
4. 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.
5. Heat tortillas according to package directions. Divide mushroom mixture, pico de gallo, and avocado evenly among tortillas. Top each with 2 tablespoons cheese.

By RecipeOfHealth.com