Grilled Portobello Mushroom and Farro Tacos with Cilantro Lime Crema | CelebrateMORE.com

Grilled Portobello Mushroom and Farro Tacos with Cilantro Lime Crema

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 15 minutes

Yield: 6 Servings

Grilled Portobello Mushroom and Farro Tacos with Cilantro Lime Crema

Meaty and protein-packed, you’d never guess these tacos are vegetarian. That’s because we’ve combined cumin and chipotle-marinated portobellos with farro to create these warm tortilla-wrapped treats. Topped with a zingy cilantro-lime crema, you’ll be wishing every day was Taco Tuesday with this mushroom tacos recipe.

Ingredients

    Marinade
  • 1/4 C. Olive Oil
  • 1 tsp. Minced Garlic
  • 1/2 tsp. Ground Cumin
  • 1/2 tsp. Sweet Paprika
  • 1/4 tsp. Ground Chipotle Chile Powder
  • 1/4 tsp. Salt
    Tacos
  • 3 Large Portobello Mushrooms, stems removed
  • 2 Medium Anaheim Chiles
  • 1/2 tsp. Olive Oil
  • Salt and Pepper, to taste
  • 12 Corn Tortillas
  • 1 1/2 C. Cooked Farro
  • 1 1/2 C. Black Bean & Corn Salsa, (see recipe below) or your favorite salsa
  • 1 C. Shredded Mexican Blend Cheese (optimal)
  • Cilantro-Lime Crema (see recipe below)
    Cilantro-Lime Cream
  • 1 C Plain Greek Yogurt, fat free
  • 1 Tbsp. Fresh Lime Juice
  • 1/2 tsp. Sugar
  • 1/4 tsp. Salt
  • 1 Tbsp. Chopped Cilantro
    Black Bean & Corn Salsa
  • 2 Ears Fresh Corn, shucked (or 1 1/2 cups canned or frozen corn)
  • 1 Can (15 ounces) Low Sodium Black Beans, rinsed, drained. 3/4 C/diced tomato
  • 1/3 C. Diced Red Onion
  • 2 Tbsp. Chopped Cilantro
  • 1 Tbsp. Chopped Cilantro
  • 1 Tbsp. Fresh Lime Juice
  • 1/4 tsp. Salt

Instructions

    Tacos
  1. For marinade, whisk all ingredients in a small bowl until blended.
  2. For tacos, place mushroom caps in a large food-safe resealable plastic bag. Add marinade; seal bag and turn several times to coat mushrooms evenly. Marinate at room temperature 10 to 15 minutes.
  3. Preheat grill to high. Brush chiles with oil. Season lightly with salt and pepper. Grill chiles, turning once, until just tender and starting to blister, about 7 minutes. Cool slightly. Cut into 1/4-inch-thick strips.
  4. Reduce grill setting to medium-high. Remove mushrooms from marinade; discard marinade. Grill mushrooms on lightly oiled grill grid, turning once, until tender, about 10 minutes. Cool slightly. Cut into 1/4-inch thick strips.
  5. Heat tortillas one at a time in a pre-heated skillet. Wrap in aluminum foil to keep warm.
  6. Spoon 2 tablespoons farro onto each tortilla. Top with mushrooms, chiles, salsa and cheese, dividing evenly. Drizzle with Cilantro-Lime Crema before serving, if desired.
    Cilantro-Lime Crema
  1. Whisk yogurt, lime juice, sugar and salt in a small bowl until well combined. Fold in cilantro. Cover and refrigerate.
    Black Bean & Corn Salsa
  1. Preheat grill to high. Grill corn on the cob, turning occasionally, until lightly charred and tender, about 10 minutes. Cool slightly. Cut kernels from cob with a knife.
  2. Combine corn and remaining ingredients in a medium bowl; toss mix well.

Notes

Recipe and images provided with permission by Midwest Dairy.
Original recipe courtesy of National Dairy Council. For more recipes, visit www.usdairy.com.

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