Tacos, Enchiladas, Tamales, Tostadas



Grilled Portabello and Zucchini Tacos | Print |
(4 votes, average 4.25 out of 5)

 

taco_portabello_zucchini_550

 

Serves 6 to 8 as a taco filling

  • 1 pound portabella mushroom caps
  • 1 pound zucchini (about 5 small), cut lengthwise into ½-inch thick slices
  • Olive oil
  • Salt, freshly ground black pepper
  • 3 cloves garlic, peeled and minced
  • 1/2 cup Frontera Tomatillo Salsa
  • 4 to 6 ounces fresh goat cheese, crumbled
  • 12 to 16 warm tortillas
  1. Preheat a gas grill to medium-high heat or prepare a charcoal grill.
  2. Brush mushroom caps and zucchini slices with olive oil and sprinkle with salt and pepper. Grill the mushrooms and zucchini, carefully turning them once, until golden and tender, about 5 minutes. Cool, then dice.
  3. Mix together the portabella, zucchini, garlic and salsa. Season with salt. Top with crumbled goat cheese. Serve with extra salsa and warm tortillas.
 

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