Grilled Portabella and Poblano Tacos

Ingredients

• •1 tbsp canola oil
• •½ tsp chipotle powder
• •¼ cup cilantro
• •8 small corn tortillas
• •½ head garlic
• •guacamole
• •1 tsp lime juice
• •1 lime
• •1 poblano chile
• •6 portabella mushrooms
• •1 large onion
• •2 roma tomatoes
• •salt
• •black pepper
• •cheddar cheese

Method

Adapted from foodista.com

1. 1Preheat a lightly oiled grill on medium-high heat.
2. 2While the grill is heating up, prepare the pico de gallo.
3. 3In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice.
4. 4Set aside. Next, prepare the grilled portabella filling.
5. 5Remove the stems from the portabellas, and discard.
6. 6Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
7. 7Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
8. 8Arrange 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.
9. 9Remove from heat.
10. 10Transfer to a cutting board.
11. 11Remove the stem and seeds from the poblano, and discard.
12. 12Cut the poblano and the portabellas into thin strips.
13. 13Roughly chop the onion.
14. 14Transfer to a mixing bowl.
15. 15Toss with lime juice and chipotle powder until well coated.
16. 16To assemble, arrange 2 tortillas per plate.
17. 17Divide the mushroom filling evenly between them.
18. 18Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.