Grilled Portobello and Poblano Tacos with Pico de Gallo
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
1 1/2 cups chopped seeded plum tomato (about 3)
1/2 cup julienne-cut jicama
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/8 teaspoon crushed red pepper
1 minced serrano chile
1/2 teaspoon salt, divided
4 portobello mushroom caps (about 1 pound)
4 (1/4-inch-thick) slices onion
1 whole poblano chile
4 teaspoons olive oil
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
8 (6-inch) corn tortillas
1 cup sliced peeled avocado
1 cup (4 ounces) shredded reduced-fat colby-Jack cheese
Preheat grill to medium-high heat.
Combine the first 6 ingredients and 1/8 teaspoon salt in a small bowl.
Remove gills from the undersides of mushrooms using a spoon and discard gills. Place mushrooms, onion, and poblano on a grill rack coated with cooking spray, and grill mushrooms and poblano for 5 minutes on each side or until tender. Grill onion 6 minutes on each side or until tender. Remove from heat. Seed poblano and remove stem, and cut mushrooms and poblano into thin strips. Chop onion, and combine vegetables in a bowl.
Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic and sauté for 1 minute or until lightly browned. Add mushroom mixture, remaining 3/8 teaspoon salt, and cumin cook 2 minutes or until thoroughly heated.
Heat tortillas according to package directions. Divide mushroom mixture, pico de gallo, and avocado evenly among tortillas. Top each with 2 tablespoons cheese.
From Cooking Light.