Grilled Portabella and Poblano Tacos

Ingredients

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

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Method

From foodista.com — read the original

1. 1Preheat 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.
2. 2Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
3. 3Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
4. 4Arrange 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.
5. 5Remove from heat and transfer to a cutting board.
6. 6Remove the stem and seeds from the poblano, and discard.
7. 7Cut the poblano and the portabellas into thin strips, and roughly chop the onion.
8. 8Transfer 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.
9. 9Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.