Easy for Entertaining
Roasted Poblano and Mushroom Tacos
Spicy Grilled Broccolini
Ingredients
- 1 ear corn, shucked
- ½ lb poblano peppers, halved lengthwise and seeded
- 2 portobello mushrooms, gills removed and thinly sliced
- ½ sweet onion, thinly sliced
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- ½ tsp ground cumin
- 2 Tbsp chopped fresh cilantro
- 6 soft taco-size corn tortillas
- 1 avocado, sliced
- 1 cup quartered multicolored cherry tomatoes
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 avocado and tomatoes.
Side Dish Ingredients
- 1 bunch broccolini, trimmed
- 1 Tbsp olive oil
- 1 clove garlic, minced
- ¼ tsp crushed red pepper
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat grill or grill pan to medium-high heat. Toss together all ingredients in a bowl.
- Grill broccolini, covered with grill lid, 3 to 4 minutes per side or until slightly charred.
Vegetarian Meal Plan
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