| Level: | Easy |
| Total: | 30 min |
| Prep: | 25 min |
| Cook: | 5 min |
| Yield: | 2 servings |
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
- 1 white onion, chopped
- 2 tomatoes, chopped
- 2 jalapeno peppers, chopped
- Salt
- 2 flour tortillas
- 4 radishes, thinly sliced
Instructions
- 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.
Reviews
I made this using my cast iron grill pan on my stove, followed the directions & I love it. I think the key to making it taste so good was the lime juice. Delicious!
Tried this both grilled and on the stove top, both were great. Simple and easy.