Best Grilled Portobello And Rajas Salsa Taco With Queso Fresco Recipes

Grilled Portabella and Poblano Tacos image

Provided by Mary Jenny

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

2 roma tomatoes, diced
1/2 small red onion, finely diced
1/4 cup chopped fresh cilantro
1 finely minced garlic clove
1 pinch salt
2 teaspoons lime juice
4 medium portabella mushrooms or 1 lb portabella mushroom
1 small red onion, cut into thick slices
1 teaspoon canola oil
salt and pepper
1 whole poblano chile
2 tablespoons olive oil
1 teaspoon lime juice
1/2 teaspoon dried chipotle powder
8 small corn tortillas, warmed
guacamole
fresh cilantro stem
lime wedge
monterey jack cheese (Shredded) or cheddar cheese (Shredded)

Steps:

Preheat a lightly oiled grill on medium-high heat.
While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.

Nutrition Facts : Calories 216.6, Fat 9.7, SaturatedFat 1.3, Sodium 77.6, Carbohydrate 30.2, Fiber 5.3, Sugar 5.1, Protein 5.4

Rajas Salsa image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 roasted red and yellow bell peppers, peeled, seeded and sliced
2 roasted poblano peppers, peeled, seeded and sliced
4 plum tomatoes, skin charred and chopped
1/2 cup chopped cilantro leaves
1/4 cup olive oil
1 lime
Salt

Steps:

Grilled Portobello Tacos With Salsa Verde image

Provided by Enjolinfam

Categories Vegetable

Time 50m

Yield 6 Tacos

Number Of Ingredients 18

1/3 cup canola oil
3 tablespoons balsamic vinegar
1 teaspoon black pepper
6 large portabella mushrooms, the caps
6 (6 inch) corn tortillas, soft
2 avocados, sliced
2 cups tomatoes, chopped
3 cups cabbage, shredded
vegan sour cream (optional)
4 tomatillos, chopped (or 1 cup canned)
1 large green bell pepper, roughly chopped (can also use poblano chile)
1 bunch cilantro, fresh leaves only, use a large bunch
1 medium onion, chopped
3 garlic cloves
3 teaspoons organic sugar or 3 teaspoons agave nectar
1 1/2 teaspoons canola oil
1 teaspoon pepper
1/2 teaspoon salt

Steps:

Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.
To make Tacos: Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.
To make Salsa Verde: puree all ingredients in food processor 1 minute, or until smooth. Pour sals over mushroom strips, and let stand 5 to 10 minutes.
Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.