Portobello Tacos with Pico de Gallo |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
portobello mushroom caps, sliced (1 to 1 1/2 per person) |
1/4 cup extra-virgin olive oil (enough to coat while tossing) |
garlic powder |
lime, to squeeze over mushrooms while grilling |
salt |
1 white onion, chopped |
2 tomatoes, chopped |
2 jalapeno peppers, chopped |
salt |
2 flour tortillas |
4 radishes, thinly sliced |
Directions:
1. Set up your grill and heat up your coals.
2. When coals are almost ready, toss mushrooms caps in oil and garlic. Set stand for a few minutes. Place mushroom slices onto grill. Cook for about 3 to 5 minutes.
3. Meanwhile, combine the ingredients for the Pico de Gallo. Season with salt and let stand for a few minutes.
4. Squeeze lime over the mushroom slices and then sprinkle with some salt. Flip and cook for another 1 to 2 minutes and squeeze more lime and salt over slices.
5. Heat tortillas on open section of grill while mushrooms finish up, about 1 to 2 minutes.
6. Remove tortillas from the grill. To assemble, place a few slices of the mushrooms on a tortilla, top with Pico de Gallo and sliced radishes, and serve immediately.
7. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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