Charred Mushroom Poblano Tacos

Preheat a grill or grill pan over high heat.

To make the Charred Mushroom Poblano Taco Filling:   Place the Portabellas and Cremini mushooms on the grill in a single layer. Let char over high heat, 5 minutes or so.
When the mushrooms have grill marks on one side, flip and char on the second side, another 2-3 minutes.
Once the mushrooms are done cooking, remove from grill, place in a heat-safe dish, and keep in a warm spot (like on the back of the stove or by the grill).  Add the cumin, garlic powder, salt and pepper to the mushrooms. Stir to coat the mushrooms in the spices.  Cover to keep warm.

Add the sliced poblano to the grill. Char the poblano on one side, 5 minutes or so, toss, and continue cooking another 2-3 minutes. When the poblanos are done, remove from the grill and place in the same dish as the mushrooms. Toss to combine.  Taste to adjust seasoning.  Cover the dish to keep warm.

To heat tortillas and make the  Charred Mushroom Poblano Tacos: Place the tortillas on the hot grill. Flip tortillas after 1-2 minutes, just until lightly charred on both sides.

Serve up the mushroom poblano filling into a tortilla. Top with pickled red onion, diced avocado, fresh cilantro, or any other favorite toppings.

Chef Tip:

Remove the Gills: Use a spoon to remove the gills of the Portobella mushrooms.  The gills are watery, lacking flavor.  They also give everything a black color, which isn’t as appetizing.

Spice Level: If you prefer more spice, keep the seeds in the poblano or add a slice jalapeno to the mix.  For less spice, swap out the Poblano for a sweet green or red bell pepper.

Grill Pan: A cast-iron grill pan works great for indoor grilling year round.  It also makes it easy to char vegetables without worrying about them falling through the cracks.

Grill Basket: If you have a grill basket, that’s a great tool to prevent mushrooms and peppers from falling between the grates of an outdoor grill.

Yield: 6 tacos