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Grilled Portobello and Farro Tacos With Cilantro-Lime Cream

08/12/2024
Cheese
Total time: 75 min
Prep time: 45 min
Cook time: 30 min
Servings: 6
Grilled Portobello and Farro Tacos With Cilantro-Lime Cream
Cheese Yogurt

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.

Nutrition information
8 people made this

Ingredients:

For Marinade

  • 1/4 Cup Olive Oil
  • 1 Teaspoon Garlic , minced
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Sweet Paprika
  • 1/4 Teaspoon Chipotle Powder
  • 1/4 Teaspoon Salt

For Tacos

  • 3 Baby Portabella Mushrooms , stems removed
  • 2 Medium Anaheim Pepper
  • 1/2 Teaspoon Olive Oil
  • Salt
  • Black Pepper
  • 12 Corn Tortillas
  • 1 1/2 Cups Farro , cooked
  • 1 1/2 Cups Black Bean & Corn Salsa , or your favorite salsa
  • 1 Cup Mexican Blend Cheese , shredded
  • Cilantro Lime Crema
See preparation

For Cilantro-Lime Crema

  • 1 Cup Plain Greek Yogurt , fat level of choice
  • 1 Tablespoon Lime , freshly squeezed
  • 1/2 Teaspoon Sugar
  • 1/4 Teaspoon Salt
  • 1 Tablespoon Cilantro , chopped
See preparation

For Black Bean & Corn Salsa

  • 1 1/2 Cups Frozen Corn
  • 1 (15-ounce) Can Black Beans , rinsed and drained
  • 3/4 Cup Tomato , diced
  • 1/3 Cup Red Onion , diced
  • 2 Tablespoons Cilantro , chopped
  • 1 Tablespoon Lime , freshly squeezed
  • 1/4 Teaspoon Salt
See preparation

Directions:

For 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.
  3. Marinate at room temperature 10 to 15 minutes.
  4. Preheat grill to high. Brush chiles with oil. Season lightly with salt and pepper.
  5. Grill chiles, turning once, until just tender and starting to blister, about 7 minutes. Cool slightly. Cut into 1/4-inch-thick strips.
  6. 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.
  7. Cool slightly. Cut into 1/4-inch thick strips.
  8. Heat tortillas one at a time in a pre-heated skillet. Wrap in aluminum foil to keep warm.
  9. Spoon 2 tablespoons farro onto each tortilla. Top with mushrooms, chiles, salsa and cheese, dividing evenly.
  10. Drizzle with Cilantro-Lime Crema before serving, if desired.

For Cilantro-Lime Crema

  1. Whisk yogurt, lime juice, sugar and salt in a small bowl until well combined.
  2. Fold in cilantro. Cover and refrigerate.

For Black Bean & Corn Salsa

  1. Preheat grill to high. Grill corn on the cob, turning occasionally, until lightly charred and tender, about 10 minutes.
  2. Cool slightly. Cut kernels from cob with a knife.
  3. Combine corn and remaining ingredients in a medium bowl; toss mix well.

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