4 Serves
35 Mins
Preheat your grill to medium-high heat and lightly oil the grates.
In a mixing bowl, combine chopped tomatoes, onion, cilantro, minced garlic, salt, and lime juice to create the pico de gallo, then set aside.
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MexicanVitamin E
2 mg / 15 mgVitamin K
54 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
57 µg / 400 µgCalcium
150 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
106 mg / 420 mgPhosphorus
454 mg / 1,250 mgPotassium
874 mg / 4,700 mgSodium
427 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
12 g / 28 gSugar
10 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Remove stems and scrape the gills from the portobello mushrooms. Brush the mushrooms, onions, and poblano peppers with canola oil and season with salt and pepper.
Grill the mushrooms, onions, and poblano peppers for 5-6 minutes per side until softened and charred.
Remove the stem and seeds from the grilled poblano. Slice the mushrooms and poblano into strips, chop the onion, and toss in a bowl with lime juice and chipotle powder.
Warm the tortillas and divide the mushroom filling evenly among them, serving with the prepared pico de gallo.
3
g14
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Sudanese