Grilled Portobello and Rajas Salsa Taco with Queso Fresco

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  • Level: Easy
  • Total: 55 min (includes resting time)
  • Active: 45 min
  • Yield: 4 to 6 servings
  • Nutrition Info
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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


  1. Heat a grill to medium high.
  2. 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.)
  3. 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.
  4. For the tortillas and toppings: While the peppers rest, warm the tortillas on the grill a few seconds on each side; keep warm.
  5. 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.
  6. Fill the tortillas with the vegetable mixture and top with queso fresco and a squeeze of lime.