Portobello Tacos with Pico de Gallo

Total Time:
30 min
Prep:
25 min
Cook:
5 min

Yield:
2 servings
Level:
Easy

CATEGORIES
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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Grilled Portobello Salad with Hazelnut Pesto

    Recipe courtesy of Bobby Flay