Portobello Tacos with Pico de Gallo

Ingredients

• Portobello mushroom caps, sliced (1 to 1 1/2 per person)
• 1/4 cup extra-virgin olive oil (enough to coat while tossing)
• Garlic powder
• Lime, to squeeze over mushrooms while grilling
• Salt

Pico de Gallo:

• 1 white onion, chopped
• 2 tomatoes, chopped
• 2 jalapeno peppers, chopped
• Salt
• 2 flour tortillas
• 4 radishes, thinly sliced

Directions

Set up your grill and heat up your coals.

When coals are almost ready, toss mushrooms caps in oil and garlic. Set stand for a few minutes. Place mushroom slices onto grill. Cook for about 3 to 5 minutes.

Meanwhile, combine the ingredients for the Pico de Gallo. Season with salt and let stand for a few minutes.

Squeeze lime over the mushroom slices and then sprinkle with some salt. Flip and cook for another 1 to 2 minutes and squeeze more lime and salt over slices.

Heat tortillas on open section of grill while mushrooms finish up, about 1 to 2 minutes.

Remove tortillas from the grill. To assemble, place a few slices of the mushrooms on a tortilla, top with Pico de Gallo and sliced radishes, and serve immediately.