Easy for Entertaining
Roasted Poblano and Mushroom Tacos
Spicy Grilled Broccolini
Ingredients
- 3 ears corn, shucked
- 1 lb poblano peppers, halved lengthwise and seeded
- 6 portobello mushrooms, gills removed and thinly sliced
- 1 sweet onion, thinly sliced
- 4 cloves garlic, minced
- 2 Tbsp olive oil
- 1½ tsp ground cumin
- ¼ cup chopped fresh cilantro
- 18 soft taco-size corn tortillas
- 2 avocados, pitted and sliced
- 1 pint multicolored cherry tomatoes, quartered
Instructions
- Preheat broiler. Cut kernels from corn cobs; discard cobs.
- Place corn and poblanos, cut sides down, on a foil-lined rimmed baking sheet. Broil 3 to 4 minutes or until poblanos are charred.
- Transfer mixture to a bowl; cover and let stand until cool enough to handle. Remove and discard skin from peppers; thinly slice peppers.
- Sauté mushrooms, onion, and garlic in hot oil in a large skillet over medium-high heat until tender. Stir in cumin, cilantro, roasted peppers and corn, and salt and pepper to taste.
- Heat tortillas according to package directions. Serve mushroom mixture in tortillas with avocados and tomatoes.
Side Dish Ingredients
- 2 bunches broccolini, trimmed
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp crushed red pepper
- ½ tsp salt
- ½ tsp black pepper
Side Dish Instructions
- Preheat grill to medium-high heat. Toss together all ingredients in a large bowl.
- Grill broccolini, covered with grill lid, 3 to 4 minutes per side or until slightly charred.
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