Name: Roasted Portobello Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Ingredients: 3 large portobello caps, stems removed; 1 Tablespoon olive oil; salt and pepper; 1 batch corn salsa (see below); 1 (10-count) packageOld El Paso Small Flour Tortillas; 1 large ripe avocado, peeled, pitted and sliced; ½ cup chopped fresh cilantro leaves; ½ cup crumbled cotija cheese; 1 ½ cups whole-kernel corn; ⅓ cup finely-diced red onion; ¼ cup chopped fresh cilantro leaves; ½ teaspoon ground cumin; ½ teaspoon salt; 1 jalapeno, seeded and finely-diced; juice of one lime (about 2 tablespoons)

3 large portobello caps, stems removed

1 Tablespoon olive oil

salt and pepper

1 batch corn salsa (see below)

1 (10-count) packageOld El Paso Small Flour Tortillas

1 large ripe avocado, peeled, pitted and sliced

½ cup chopped fresh cilantro leaves

½ cup crumbled cotija cheese

1 ½ cups whole-kernel corn

⅓ cup finely-diced red onion

¼ cup chopped fresh cilantro leaves

½ teaspoon ground cumin

½ teaspoon salt

1 jalapeno, seeded and finely-diced

juice of one lime (about 2 tablespoons)

Roasted Portobello Tacos

Ingredients

Steps

Nutrition Facts

Roasted Portobello Tacos

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts