Smoky Grilled Portabella and Poblano Tacos
Experience the vibrant flavors of Smoky Grilled Portabella and Poblano Tacos, where juicy, grilled portabella mushrooms combine with charred onions and sweet, smoky poblano peppers. Seasoned with earthy chipotle powder and bright lime juice, this taco filling offers a satisfying and hearty option that will delight both vegetarians and meat lovers alike. Served with fresh pico de gallo and an assortment of toppings, these tacos make for a delicious, social experience perfect for gatherings or a comforting weeknight meal.
4
Servings
N/A
Calories
19
Ingredients
Ingredients
Roma tomatoes
2 (diced)
Red onion
1/2 small (finely diced)
Fresh cilantro
1/4 cup (chopped)
Garlic
1 clove (finely minced)
Salt
1 pinch
Lime juice
2 teaspoons
Portabella mushrooms
4 medium (1 lb)
Red onion
1 small (cut into thick slices)
Canola oil
1 teaspoon
Salt and pepper
to taste
Poblano chile
1 whole
Olive oil
2 tablespoons
Lime juice
1 teaspoon
Dried chipotle powder
1/2 teaspoon
Corn tortillas
8 small (warmed)
Guacamole
as needed
Fresh cilantro stems
as needed (for garnish)
Lime wedge
1 (for garnish)
Monterey Jack cheese or Cheddar cheese
as needed (shredded)
Instructions
1
Preheat a grill or grill pan over medium-high heat and lightly oil the grates.
2
In a small mixing bowl, make the pico de gallo by combining the diced tomatoes, finely diced red onion, chopped cilantro, minced garlic, pinch of salt, and lime juice. Stir well and let sit for flavors to meld.
3
Prepare the portabella filling by removing the stems and dark gills from the underside of the portabella caps. Cut the caps into halves if exceptionally large.
4
Brush both sides of the portabellas and onion slices with canola oil, and season generously with salt and pepper.
5
Place the portabellas, onion, and whole poblano on the grill. Cook for 5-6 minutes on each side until the portabellas are softened and the onions are lightly charred. The poblano skin should also be blistered. Remove them from the heat and transfer them onto a cutting board.
6
Once cooled, carefully peel the blistered skin off the poblano and remove the stem and seeds. Cut the poblano, portabellas, and onions into thin, uniform strips.
7
In a mixing bowl, combine the grilled vegetables, lime juice, and chipotle powder. Gently toss until well coated.
8
To serve, arrange 2 warmed corn tortillas on each plate and evenly distribute the portabella filling among them. Top with pico de gallo and allow everyone to customize their tacos with guacamole, shredded cheese, cilantro, and lime wedges.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Smoky Grilled Portabella and Poblano Tacos?
These are vibrant vegetarian tacos featuring grilled portabella mushrooms, charred onions, and smoky poblano peppers served in corn tortillas.
Is this recipe vegetarian?
Yes, this recipe is 100 percent vegetarian as it uses mushrooms and vegetables as the primary filling.
How many servings does this recipe make?
This recipe is designed to make 4 servings.
Which mushrooms are used in this recipe?
The recipe calls for 4 medium portabella mushrooms, approximately 1 pound in total weight.
How do I prepare the portabella caps?
Remove the stems and dark gills from the underside of the caps and brush them with canola oil before grilling.
What provides the smoky flavor in these tacos?
The smoky profile comes from the charred grilled vegetables and the addition of dried chipotle powder.
How do I make the pico de gallo?
Combine diced Roma tomatoes, finely diced red onion, chopped cilantro, minced garlic, salt, and lime juice in a small bowl.
How should the poblano pepper be grilled?
The poblano should be grilled whole until the skin is blistered and charred on all sides.
What should I do with the poblano after grilling?
Once cooled, peel off the blistered skin, remove the stem and seeds, and cut the pepper into thin strips.
How long do the vegetables cook on the grill?
The portabellas and onions should be cooked for 5 to 6 minutes on each side until softened and charred.
What oil should I use for the grill?
Canola oil is recommended for brushing the vegetables before they are placed on the grill.
Which tortillas are best for this recipe?
The recipe specifically calls for 8 small corn tortillas, served warmed.
What kind of cheese should I use?
Shredded Monterey Jack or Cheddar cheese are recommended as optional toppings.
Are these tacos spicy?
They have a mild to medium heat level depending on the individual poblano pepper and the amount of chipotle powder used.
How do I slice the grilled vegetables?
After grilling and cooling, cut the portabellas, onions, and poblano into thin, uniform strips.
Can I make these without an outdoor grill?
Yes, you can use a grill pan over medium-high heat on a stovetop to achieve similar results.
What toppings are suggested for these tacos?
Suggested toppings include pico de gallo, guacamole, shredded cheese, cilantro, and lime wedges.
How many tortillas are served per portion?
The recipe suggests serving 2 warmed corn tortillas per plate.
Should I remove the mushroom gills?
Yes, it is recommended to remove the dark gills from the underside of the portabella caps for a better texture.
How is the garlic prepared for the salsa?
The garlic should be finely minced before being added to the pico de gallo.
What seasoning goes into the vegetable mix?
The grilled vegetable strips are tossed with lime juice and 1/2 teaspoon of dried chipotle powder.
How is the red onion prepared for the filling?
One small red onion is cut into thick slices for grilling, while another half is finely diced for the pico de gallo.
What are the garnish options?
You can garnish the finished tacos with fresh cilantro stems and lime wedges.
Is this recipe gluten-free?
The recipe is gluten-free provided that 100 percent corn tortillas are used.
How do I prepare the onion for grilling?
Cut the onion into thick slices and brush both sides with canola oil before placing them on the heat.
Why is lime juice used twice in the recipe?
Lime juice is used in the pico de gallo for brightness and in the vegetable mix to enhance the smoky flavors.
Can I make this dish vegan?
Yes, simply omit the shredded cheese or substitute it with a plant-based cheese alternative.
How should I prepare the tomatoes?
The Roma tomatoes should be diced into small pieces for the fresh pico de gallo.
What is the texture of the cooked portabellas?
The portabellas should be softened and juicy, providing a meaty texture to the taco filling.
Is this recipe good for parties?
Yes, these tacos offer a social dining experience perfect for gatherings where everyone can customize their own toppings.