Grilled Portobello Mushroom and Farro Tacos with Cilantro Lime Crema
Persons
6
Prep Time
45 minutes
Cook Time
30 minutes
Total Time
1 hour, 15 minutes
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
- For marinade, whisk all ingredients in a small bowl until blended.
- 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.
- 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.
- 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.
- Heat tortillas one at a time in a pre-heated skillet. Wrap in aluminum foil to keep warm.
- 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
- Whisk yogurt, lime juice, sugar and salt in a small bowl until well combined. Fold in cilantro. Cover and refrigerate.
Black Bean & Corn Salsa
- 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.
- 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.
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.
