Portobello Tacos with Pico de Gallo

Recipe courtesy Maria Garcia
TOTAL TIME: 30 min
Prep: 25 min
Inactive Prep: --
Cook: 5 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:
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      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.

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