Recipe courtesy of Maria Garcia

Portobello Tacos with Pico de Gallo

Name: Portobello Tacos with Pico de Gallo
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
Cuisine: american
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; 1 white onion, chopped; 2 tomatoes, chopped; 2 jalapeno peppers, chopped; Salt; 2 flour tortillas; 4 radishes, thinly sliced

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Level: Easy
Total: 30 min

Prep: 25 min
Cook: 5 min

Yield: 2 servings

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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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.