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
206
10% daily value
8 servings
                                       
                                            low-​sugar, vegetarian, gluten-​free
     

Fat

19% 12

Saturated

19% 4

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

6% 19

Carbs (net)

- 15

Fiber

18% 5

Sugars

- 4

Sugars, added

- 0

Protein

14% 7

Cholesterol

4% 13

Sodium

11% 253

Calcium

13% 132

Magnesium

9% 34

Potassium

14% 480

Iron

6% 1

Zinc

9% 1

Phosphorus

32% 226

Vitamin A

6% 57

Vitamin C

30% 18

Thiamin (B1)

6% 0

Riboflavin (B2)

11% 0

Niacin (B3)

17% 3

Vitamin B6

14% 0

Folate equivalent (total)

11% 43

Folate (food)

- 43

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

5% 1

Vitamin K

14% 11
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