Recipe courtesy of Maria Garcia
Portobello Tacos with Pico de Gallo
Total:
30 min
Active:
25 min
Yield:
2 servings
Level:
Easy
Total:
30 min
Active:
25 min
Yield:
2 servings
Level:
Easy

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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