Description
In these tacos, strips of meaty grilled portabella join up with grilled onions and poblano peppers, and then get a quick toss with smoky chipotle powder and tangy lime juice to create a taco filling so flavourful and satisfying that even the most devoted of meat eaters won't complain.
Ingredients
- Roma Tomatoes
- Red Onion
- Fresh Cilantro
- Garlic Clove
- Salt
- Lime Juice
- Portabella Mushrooms
- Canola Oil
- Salt And Pepper
- Poblano Chile
- Olive Oil
- Dried Chipotle Powder
- Corn Tortillas
- Guacamole
- Fresh Cilantro Stem
- Lime Wedge
- Monterey Jack 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