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RELATED RECIPES
Fish Tacos
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Charred Mushroom Poblano Tacos
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30 minutes
2 servings
Adjust servings
Yields 6 tacos
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
corn tortilla
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
6
ounces, weight
sliced, 1/2 inch thick.
 
8
ounces, weight
sliced, 1/2 inch thick.
 
1
whole
seeded and sliced.
 
1
tsp
 
1/2
tsp
 
1/4
tsp
 
1/8
tsp
 
6
whole
 
1
whole
sliced for serving.
 
1/2
cups
for serving.
 
1/4
cups
chopped, for serving.
 
 
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PREPARATION
MAKING THE MUSHROOM FILLING
1.
Slice the mushrooms into 1/2-inch thick slices.
2.
Place Portabellas on the grill or on a grill pan in a single layer. Let char over high heat, 5 minutes or so.
3.
Meanwhile, clean and slice cremini mushrooms into 1/2-inch thick slices.
4.
When Portabellas have grill marks on one side, flip and char on the second side, another 2-3 minutes.
5.
Once Portabellas are done cooking, remove from grill, place in a heat-safe dish. Add the cumin, garlic powder, salt and pepper to the Portabellas. Stir the spices into the Portabellas and cover to keep warm. keep in a warm spot (like on the back of the stove or by the grill).
6.
Place the creminis on the grill or on grill pan in a single layer and cook about 7-8 minutes, until charred all over.
7.
Meanwhile, seed and slice the Poblano.
8.
Remove creminis from the grill and place in the same dish as the Portabellas. Cover to keep warm.
9.
Add the sliced poblano to the grill or grill pan. Char the poblano on one side, 5 minutes or so, toss, and continue cooking another 2-3 minutes.
10.
When poblanos are done, remove from the grill and place in the same dish as the mushrooms. Cover the dish to keep warm.
MAKING THE TACOS
11.
Place the tortillas on the hot grill. Flip tortillas after 1-2 minutes, just until lightly charred on both sides.
12.
Toss mushrooms and poblanos with spice and taste again to adjust seasoning.
13.
Serve up the mushroom poblano filling into a tortilla. Top with pickled red onion, diced avocado, fresh cilantro, or any other favorite toppings.
"PAIRS WITH" RECIPES:
NOTES, TIPS, TRICKS, HINTS, ETC:
If you have a grill basket, that's a great tool to prevent mushrooms and peppers from falling between the grates of an outdoor grill.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 395
Protein 10.2 g
Carbohydrates 52.2 g
Iron 0.81 mg
Fiber 14.1 g
Calcium 16.7 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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