Grilled Portobello And Poblano Tacos With Pico De Gallo

• 1 1/2 cups chopped seeded plum tomato (about 3)
• 1/2 cup julienne-cut jicama
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/8 teaspoon crushed red pepper
• 1 minced serrano chile
• 1/2 teaspoon salt, divided
• 4 portobello mushroom caps (about 1 pound)
• 4 (1/4-inch-thick) slices onion
• 1 whole poblano chile
• Cooking spray
• 4 teaspoons olive oil
• 3 garlic cloves, thinly sliced
• 1/2 teaspoon ground cumin
• 8 (6-inch) corn tortillas
• 1 cup sliced peeled avocado
• 1 cup (4 ounces) shredded reduced-fat colby-Jack cheese

1. Preheat grill to medium-high heat.
2. Combine the first 6 ingredients and 1/8 teaspoon salt in a small bowl.
3. Remove gills from the undersides of mushrooms using a spoon; discard gills. Place mushrooms, onion, and poblano on a grill rack coated with cooking spray, and grill mushrooms and poblano for 5 minutes on each side or until tender. Grill onion 6 minutes on each side or until tender. Remove from heat. Seed poblano and remove stem, and cut mushrooms and poblano into thin strips. Chop onion, and combine vegetables in a bowl.
4. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; saute for 1 minute or until lightly browned. Add mushroom mixture, remaining 3/8 teaspoon salt, and cumin; cook 2 minutes or until thoroughly heated.
5. Heat tortillas according to package directions. Divide mushroom mixture, pico de gallo, and avocado evenly among tortillas. Top each with 2 tablespoons cheese.

tomato, juliennecut jicama, fresh cilantro, lime juice, red pepper, serrano chile, salt, portobello mushroom caps, onion, poblano chile, cooking spray, olive oil, garlic, ground cumin, corn tortillas, avocado, colbyjack cheese

Taken from www.myrecipes.com/recipe/grilled-portobello-poblano-tacos (may not work)