Grilled Portabella and Poblano Tacos

Grilled Portabellan and Poblano Tacos might be just the main course you are searching for. This recipe serves 4. For $2.72 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 448 calories, 14g of protein, and 29g of fat per serving. It is brought to you by Foodista. If you have roma tomatoes, portabella mushrooms, garlic, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. 2 people have tried and liked this recipe. It is a reasonably priced recipe for fans of Mexican food. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 53%. This score is pretty good. Users who liked this recipe also liked Grilled Portabellan and Poblano Tacos, Grilled portabella tacos with avocado lime crema, and Grilled Steak and Poblano Tacos.

  • Serves: 4
  • Time: 45 Mins
  • Category: lunch, main course, main dish, dinner
  • Health Rating: 17.0

Ingredients


Table
Grid

Instructions

Step 1: 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.

Ingredients:

  • pico de gallo
  • lime juice
  • cilantro
  • tomato
  • garlic
  • onion
  • salt

Equipment:

  • mixing bowl
  • grill

Step 2: 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.

Ingredients:

  • salt and pepper
  • portobello mushrooms
  • canola oil
  • mushrooms
  • poblano pepper
  • onion

Equipment:

  • grill

Step 3: Remove from heat and transfer to a cutting board.

Equipment:

  • cutting board

Step 4: Remove the stem and seeds from the poblano, and discard.

Ingredients:

  • poblano pepper
  • seeds

Step 5: Cut the poblano and the portabellas into thin strips, and roughly chop the onion.

Ingredients:

  • portobello mushrooms
  • poblano pepper
  • onion

Step 6: 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.

Ingredients:

  • ground chipotle chile pepper
  • lime juice
  • tortilla
  • mushrooms

Equipment:

  • mixing bowl

Step 7: Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.

Ingredients:

  • pico de gallo

Equipment:

  • bowl


Dietary Information

  • Vegetarian
  • Gluten-Free

Nutrition Facts

NutrientAmount% Daily Needs
Calories447.77 kcal22.39%
Fat29.49 g45.37%
Saturated Fat8.26 g51.65%
Carbohydrates36.26 g12.09%
Net Carbohydrates29.6 g10.76%
Sugar6.54 g7.27%
Cholesterol30.0 mg10.0%
Sodium435.52 mg18.94%
Alcohol0.0 g100.0%
Alcohol %0.0 %100.0%
Protein13.84 g27.68%
Selenium35.83 µg51.19%
Phosphorus468.0 mg46.8%
Vitamin C33.09 mg40.1%
Vitamin B36.95 mg34.76%
Calcium279.91 mg27.99%
Fiber6.66 g26.65%
Copper0.52 mg26.12%
Vitamin B60.51 mg25.6%
Vitamin E3.42 mg22.8%
Potassium793.56 mg22.67%
Manganese0.44 mg22.17%
Vitamin B20.36 mg21.37%
Vitamin K20.22 µg19.26%
Zinc2.67 mg17.79%
Vitamin B51.77 mg17.67%
Vitamin A847.77 IU16.96%
Folate59.52 µg14.88%
Magnesium57.64 mg14.41%
Vitamin B10.19 mg12.39%
Iron1.58 mg8.76%
Vitamin B120.38 µg6.35%
Vitamin D0.56 µg3.72%