Grilled Portabella and Poblano Tacos Recipe

Preheat a lightly oiled grill to medium-high heat. While the grill warms up, prepare the pico de gallo.

In a small mixing bowl, combine the chopped tomatoes, onion, cilantro, minced garlic, salt, and lime juice. Stir it all together and set aside to let the flavors meld.

First, clean the portabella mushrooms: remove the stems and use a spoon to scrape out those dark gills from the underside of the caps. Brush the portabellas and sliced onions on both sides with canola oil, then sprinkle generously with salt and pepper.

Arrange the seasoned mushrooms, onion, and the whole poblano chile on the hot grill. Cook for 5 to 6 minutes per side, or until the mushrooms have softened and taken on some grill marks, and the onion is lightly charred.

Transfer the chopped grilled vegetables to a mixing bowl. Toss them with the remaining lime juice and chipotle powder until everything is well coated.

To assemble your tacos, arrange 2 tortillas per plate. Divide the seasoned mushroom and poblano filling evenly among them.