April 18, 2014

Fiesta Friday: Grilled Mushroom & Poblano Tacos with Pico de Gallo

Grilled Mushroom & Poblano Tacos | hardparade.blogspot.com
I thought Lent was going to make Fiesta Fridays difficult but after searching around on the internet, I realized there are a ton of vegetarian options for tacos (duh). Meaty portobello mushrooms add heft and deep flavor to these spicy tacos. I love how thick and juicy the mushrooms are and how their earthy flavor pairs with the spicy pico de gallo. You can substitute feta or any other crumbly cheese if queso fresco is hard to find.

Grilled Mushroom & Poblano Tacos with Pico de Gallo
Recipe modified from Cooking Light
Serves: 4, Serving Size: 2 tacos, PointsPlus: 9
Ingredients:
  • 1 1/2 cups small tomatoes, quartered
  • 1/2 cup jicama, julienned
  • 2 tbsp fresh cilantro, chopped
  • 2 tbsp fresh lime muice
  • 1/2 tsp chili powder
  • 1 serrano chile, ribbed and seeded, minced
  • 4 portobello mushroom caps
  • 4 thick slices of red onion
  • 1 poblano chile
  • 4 tsp olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp cumin
  • 8 6-in corn tortillas
  • 4-oz. queso fresco
  • Special equipment: grill pan
Grilled Mushroom & Poblano Tacos | hardparade.blogspot.com
Directions:
  • Preheat grill pan to medium-high heat and coat with cooking spray
  • Combine tomatoes, jicama, cilantro, lime juice, chili powder, serrano, and 1/8 tsp salt in a small bowl, tossing to mix together. Set aside
  • Gently remove gills from underside of portobellos, discard. Place the mushrooms, onion slices, and poblano on the grill pan for 5 minutes on each side or until tender and charred
  • Seed and remove the stem from the poblano, then cut the poblano and mushroom into thin strips. Chop onion slices and combine with poblano and mushrooms in a small bowl
  • Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté until lightly browned. Add mushroom mixture, 1/2 tsp salt and cumin, cooking until thoroughly heated through
  • Divide mushroom mixture and pico de gallo evenly among the tortillas. Top each with 2 tbsp queso fresco. Garnish with lime wedges and hot sauce!
Grilled Mushroom & Poblano Tacos | hardparade.blogspot.com

What vegetarian taco stuffing do you like to make? Let me know in the comments! 
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