Ingredients
Scale
- 4 portobello mushroom caps, stems removed
- 2 poblano peppers
- 2 red bell peppers
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 4 ounces goat cheese, at room temperature
- 1 chipotle pepper in adobo sauce
- 1 lime, juiced
- 8–12 4-inch corn tortillas
- optional, for garnish: spicy microgreens, chopped cilantro, queso fresco, extra lime wedges
Instructions
grill the vegetables
- Preheat the grill on high heat. Allow the grill to come up to temperature, about 500-600 degrees.
- Toss the portobello mushroom caps, poblano peppers & red bell peppers in the oil and salt, ensuring they’re evenly coated.
- Grill the vegetables over high, direct heat for 5-10 minutes, turning occasionally, until the peppers are charred on all sides and the mushrooms are cooked through. Transfer to a cutting board, & allow to cool.
- Once cool, slice the vegetables into thin strips, discarding the tops & seeds of the peppers.
Meanwhile, make the chipotle goat cheese spread
- While the vegetables grill, add the goat cheese, chipotle pepper, & lime juice to a food processor. Pulse until combined, and puree until smooth. Transfer to a bowl, & set aside.
Assemble the tacos
- If you’d like to char up the tortillas a bit, place them over open flame on your gas stove. Watch the tortillas carefully, rotating and turning them often.
- Fill the tortillas with the grilled vegetables, topping with the microgreens (& any other toppings you wish to add on), & finish with a drizzle of the goat cheese spread. Serve with lime wedges for spritzing (& margaritas, obviously). Enjoy!
Nutrition
- Serving Size: 4