Pico de Gallo:

2 Roma tomatoes, diced
1/2 small red onion, finely diced
1/4 cup chopped cilantro
1 clove garlic, finely minced
Pinch of salt
2 tsp lime juice

Grilled Portabella Filling:

4 medium-sized portabella mushrooms (about 1 pound)
1 small red onion, cut into thick slices
1 tbsp canola oil
Salt and pepper
1 whole poblano chile
2 tbsp olive oil
1 tsp lime juice
1/2 tsp chipotle powder

Assembly and Toppings:

8 small corn tortillas, warmed
Guacamole
Cilantro sprigs
Lime wedges
Shredded Monterey Jack or cheddar cheese

Preheat a lightly oiled grill on medium-high heat.

While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.

Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.

Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.

Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.

Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.

To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them.

Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.

Submitted by: Robin