This recipe has Fiber as 50.4% (as a percentage of RDA).
You may need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.7% of RDA
• Calories: 19.8% of RDA
• Carbs: 19.0% of RDA
• Fat (total lipid): 33.0% of RDA
• Fiber: 50.4% of RDA
• Fructose: 3.5% of RDA
• Protein: 9.0% of RDA
• Sodium: 47.8% of RDA
• Sugar: 31.3% of RDA
• Vitamin A (IU): 41.2% of RDA
• Vitamin B6: 39.2% of RDA
• Vitamin C: 59.8% of RDA
• Iron: 4.3% of RDA
• Magnesium: 25.3% of RDA
• Manganese: 12.6% of RDA
• Niacin: 59.6% of RDA
• Potassium: 30.9% of RDA
• Zinc: 20.0% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
0
MACROS
Carbohydrate
52.2
g
52.178
Calories
395
395.242
Fiber
14.1
g
14.108
Iron
0.806
mg
0.806
Protein
10.2
g
10.174
Sodium
645
mg
645.175
Sugars
9.79
g
9.788
Fat (total lipid)
20.2
g
20.193
N
0
0
portobello mushroom|cremini mushroom|poblano pepper|cumin|garlic powder|salt|black pepper|corn tortilla|avocado|pico de gallo|cilantro (fresh)
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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.
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.
COMPLETE 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.
