Grilled Portobello and Poblano Tacos with Pico de Gallo

Grilled Portobello and Poblano Tacos with Pico de Gallo
17 Ingredients
  • 1 1/2 cups chopped seeded plum tomato (about 3)
  • 1/2 cup julienne-cut jicama
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/8 teaspoon crushed red pepper
  • 1 minced serrano chile
  • 1/2 teaspoon salt, divided
  • 4 portobello mushroom caps (about 1 pound)
  • 4 (1/4-inch-thick) slices onion
  • 1 whole poblano chile
  • Cooking spray
  • 4 teaspoons olive oil
  • 3 garlic cloves, thinly sliced
  • 1/2 teaspoon ground cumin
  • 8 (6-inch) corn tortillas
  • 1 cup sliced peeled avocado
  • 1 cup (4 ounces) shredded reduced-fat colby-Jack cheese
Nutrition
412
21% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

38% 25

Saturated

38% 8

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 3

Carbs

13% 39

Carbs (net)

- 30

Fiber

36% 9

Sugars

- 7

Sugars, added

- 0

Protein

28% 14

Cholesterol

9% 27

Sodium

21% 506

Calcium

26% 264

Magnesium

16% 68

Potassium

20% 961

Iron

11% 2

Zinc

23% 3

Phosphorus

65% 452

Vitamin A

13% 114

Vitamin C

40% 36

Thiamin (B1)

16% 0

Riboflavin (B2)

28% 0

Niacin (B3)

43% 7

Vitamin B6

43% 1

Folate equivalent (total)

22% 87

Folate (food)

- 87

Folic acid

- 0

Vitamin B12

12% 0

Vitamin D

119% 18

Vitamin E

15% 2

Vitamin K

19% 22

Sugar alcohols

- 0

Water

- 268
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