Grilled Portabello and Zucchini Tacos | Print |
(3 votes, average 4.00 out of 5)

taco_portabello_zucchini

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.
 

Comments  

 
0 # Adriana 2010-09-20 10:52
Perfect as a vegeterian dish, make two tacos and viola here is a healthy and lite dinner for one or more people, enjoy with a glass of your favorite drink.
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0 # Gary White 2010-12-21 10:47
My wife and I loved these tacos. With a side salad, they make a great, easy to prepare dinner or lunch. It was too cold outside to use a barbeque grill so we grilled the zucchini on our stovetop grill and put the mushromm caps under a broiler as they were too thick to cook on the stovetop grill. You can substitute feta cheese for the goat cheese and it still tastes great!
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