Portobello And Zucchini Tacos Food

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GRILLED PORTABELLA AND POBLANO TACOS



Grilled Portabella and Poblano Tacos image

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.

Provided by Mary Jenny

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

2 roma tomatoes, diced
1/2 small red onion, finely diced
1/4 cup chopped fresh cilantro
1 finely minced garlic clove
1 pinch salt
2 teaspoons lime juice
4 medium portabella mushrooms or 1 lb portabella mushroom
1 small red onion, cut into thick slices
1 teaspoon canola oil
salt and pepper
1 whole poblano chile
2 tablespoons olive oil
1 teaspoon lime juice
1/2 teaspoon dried chipotle powder
8 small corn tortillas, warmed
guacamole
fresh cilantro stem
lime wedge
monterey jack cheese (Shredded) or cheddar cheese (Shredded)

Steps:

  • 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.

Nutrition Facts : Calories 216.6, Fat 9.7, SaturatedFat 1.3, Sodium 77.6, Carbohydrate 30.2, Fiber 5.3, Sugar 5.1, Protein 5.4

PORTABELLA AND ZUCCHINI TACOS



Portabella and Zucchini Tacos image

Make and share this Portabella and Zucchini Tacos recipe from Food.com.

Provided by Linorama

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

5 medium portabella mushrooms, stems & gills removed, sliced 1/2 inch thick
1/4 cup water
2 teaspoons dried oregano, divided
2 tablespoons olive oil, divided
coarse salt & fresh ground pepper
4 medium zucchini, cut into 2 inch by 1/2 inch sticks
1 medium red onion, halved & sliced 1/2 inch thick
12 corn tortillas (4-inch size)
6 ounces monterey jack cheese (optional)
fresh guacamole (optional)
fresh salsa
shredded lettuce

Steps:

  • Preheat oven to 425°F On a large rimmed baking sheet, combine mushrooms, water, 1 teaspoon oregano, 1 tablespoon oil, and salt & pepper to taste. On another rimmed baking sheet, toss the zucchini & onions with the remaining oregano & oil; season with salt & pepper.
  • Roast, tossing occasionally, until veggies are browned and fork-tender, 25-30 minutes. Keep an eye on them - the zucchini & onions will be done sooner than the mushrooms.
  • When roasting is almost finished, heat a small skillet over medium high heat and warm tortillas briefly on each side. This goes very quickly - you want them a bit browned but still nice and soft. Wrap warm tortillas in a clean kitchen towel until serving time.
  • To serve, pile on the filling and toppings as you wish!

Nutrition Facts : Calories 252.7, Fat 9.4, SaturatedFat 1.4, Sodium 52.2, Carbohydrate 38.5, Fiber 7.6, Sugar 9.2, Protein 8.2

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