Recipe courtesy of Maria Garcia
Portobello Tacos with Pico de Gallo
- Level: Easy
- Yield: 2 servings
- Total: 30 min
- Prep: 25 min
- Cook: 5 min
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.