Grilled Portobello and Rajas Salsa Taco with Queso Fresco

Total Time:
45 min
15 min
10 min
20 min

4 to 6 servings

  • Bobby's Rub for Beef and Pork:
  • 1/4 cup ancho chile powder
  • 2 tablespoons ground coriander
  • 2 tablespoons dry mustard
  • 2 tablespoons paprika
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon chile de arbol or cayenne pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • Portobello Mushrooms and Rajas:
  • 2 large portobello mushrooms, stems removed
  • Canola oil, for brushing vegetables
  • 1 large or 2 medium Anaheim chiles
  • 1 large yellow bell pepper
  • 1 large red bell pepper
  • Kosher salt and freshly ground black pepper
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons extra-virgin olive oil
  • 6 scallions, thinly sliced
  • 1 Fresno chile, finely diced
  • Juice of 1 lime
  • Tortillas and Toppings:
  • Eight 8-inch flour tortillas
  • 1 cup crumbled queso fresco
  • Lime wedges, for serving
  • Heat a grill to medium high.

  • For the Bobby's rub for beef and pork: Combine the ancho chile, coriander, mustard, paprika, black pepper, salt, chile de arbol, cumin and oregano in a bowl. Set aside 2 tablespoons for the mushrooms. (Store the remaining spice rub, tightly covered, in a cool, dry place for up to 6 months.)

  • For the portobello mushrooms and rajas: Brush the mushrooms generously with canola oil and season the gill sides with the reserved 2 tablespoons spice rub. Brush the Anaheim chile and bell peppers with canola oil and season with salt and pepper. Put the mushrooms spice-side down on the grill. Put the peppers on the grill and cover the grill. Grill the mushrooms, turning once, until a knife inserted in the thickest part meets no resistance, 4 to 5 minutes per side. Transfer to a cutting board and tent with foil to keep warm. Grill the Anaheim chile and bell peppers, turning, until charred on all sides, 10 to 15 minutes (the Anaheim will take a few minutes less than the bell peppers). Transfer the peppers and chile to a bowl, cover tightly with plastic wrap and let rest 10 minutes.

  • For the tortillas and toppings: While the peppers rest, warm the tortillas on the grill a few seconds on each side; keep warm.

  • Remove the skins and seeds from the bell peppers and chile. Thinly slice the peppers, chile and mushrooms and combine in a bowl. Add the cilantro, olive oil, scallions, Fresno chiles, lime juice and salt and pepper.

  • Fill the tortillas with the vegetable mixture and top with queso fresco and a squeeze of lime.

View All

Cooking Tips
Loading review filters...

    This recipe is featured in:

    Healthy Grilling & Summer Recipes