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grilled vegetarian tacos with chipotle lime goat cheese

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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
  • 812 4-inch corn tortillas
  • optional, for garnish: spicy microgreens, chopped cilantro, queso fresco, extra lime wedges

Instructions

grill the vegetables

  1. Preheat the grill on high heat. Allow the grill to come up to temperature, about 500-600 degrees.
  2. Toss the portobello mushroom caps, poblano peppers & red bell peppers in the oil and salt, ensuring they’re evenly coated.
  3. 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.
  4. Once cool, slice the vegetables into thin strips, discarding the tops & seeds of the peppers.

Meanwhile, make the chipotle goat cheese spread

  1. 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

  1. 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.
  2. 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