Portobello Tacos With Pico De Gallo Recipes

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PURSLANE AND AVOCADO TACOS WITH PICO DE GALLO



Purslane and Avocado Tacos with Pico de Gallo image

Provided by Kemp Minifie

Categories     Garlic     Tomato     Vegetarian     Avocado     Cilantro     Tortillas

Yield Makes 8 tacos (4 servings)

Number Of Ingredients 16

For Pico de Gallo:
1 pint grape tomatoes, quartered
1/2 cup chopped white onion
1 tablespoon lime juice, or to taste
2 teaspoons minced fresh Serrano chile, or to taste
1/4 cup chopped cilantro
Salt
Freshly ground pepper
For Tacos:
2 large garlic cloves, finely chopped
1 tablespoon olive oil
1 lb purslane, including tender upper stems, chopped (about 6 cups)
8 fresh corn tortillas
2 avocados
1/2 cup crumbled cotija cheese (about 3 ounces), or to taste
cilantro sprigs and lime wedges for serving

Steps:

  • Make Pico de Gallo:
  • Combine tomatoes, onion, lime juice, chile, and cilantro in a bowl and season with salt and pepper. Let it stand while assembling the tacos.
  • Cook garlic in oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden. Add purslane with salt to taste and cook, stirring, until wilted and tender, about 3 minutes. Transfer to a sieve set over a bowl and let it drain.
  • Have a folded kitchen towel ready for the tortillas. Heat a 10-inch cast-iron skillet over medium heat until hot, then heat a tortilla, keeping the others covered, flipping it occasionally with tongs, until it puffs slightly and gets brown in spots, 1 to 1 1/2 minutes. Transfer tortilla, as toasted, to towel, enclosing it, and repeat with remaining tortillas. Keep them warm in towel.
  • Quarter avocados lengthwise and remove pit, then peel. Cut each section into thin slices (lengthwise or crosswise, it doesn't matter) and season with salt.
  • Assemble tacos by spooning some purslane into a folded taco and topping it with avocado slices, cotija cheese, cilantro sprigs, and pico de gallo. Serve with lime wedges.

PICO DE GALLO



Pico de Gallo image

Commonly added to Mexican dishes, this simple salsa brings a bright and fresh flavor.

Provided by Food Network Kitchen

Categories     condiment

Time 10m

Number Of Ingredients 0

Steps:

  • Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 2 tablespoons chopped cilantro, 1/4 teaspoon ground cumin, and salt to taste.

BEEF TACOS WITH PICO DE GALLO



Beef Tacos with Pico de Gallo image

These ground beef and cabbage tacos are simple to make and affordable.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Yield Makes 14

Number Of Ingredients 12

2 cups masa harina
2 teaspoons salt
1/4 teaspoon baking powder
All-purpose flour, for dusting
1 tablespoon vegetable oil
1 small onion, cut into 1/4-inch dice
1 pound ground beef
2 large tomatoes, cut into 1/2-inch dice
1 tablespoon ground cumin
1/2 tablespoon dried oregano
1/4 teaspoon freshly ground black pepper
Pico de Gallo for Beef Tacos

Steps:

  • Combine masa harina, 1 teaspoon salt, and baking powder. Add 1 cup plus 3 tablespoons warm water (100 to 110 degrees), and quickly knead together by hand to form a smooth dough.
  • Lightly flour a work surface. Pinch off a 1 1/2-inch ball of dough, and roll it into a 4-inch disc.
  • Heat a heavy skillet, preferably cast-iron, to medium high. Cook discs, 1 or 2 at a time, until just puffed and slightly golden, 2 to 3 minutes; turn and cook 1 to 2 more minutes. Remove from heat; fold in half to create a shell. Repeat with remaining dough.
  • Heat oil in a large skillet over medium-high heat. Add onion; cook until soft, 3 to 5 minutes. Add beef; cook, stirring, until well browned, 5 to 7 minutes. Drain excess fat. Stir in tomatoes, cumin, and oregano, and season to taste with pepper and remaining teaspoon salt. Simmer until tomatoes break down and mixture is saucy, 3 to 5 minutes.
  • Fill each shell with about 1 tablespoon shredded cabbage and 1 tablespoon beef. Spoon a small amount of Pico de Gallo over beef, or serve on the side.

GRILLED PORTABELLA AND POBLANO TACOS



Grilled Portabella and Poblano Tacos image

In these tacos, strips of meaty grilled portabella join up with grilled onions and poblano peppers, and then get a quick toss with smoky chipotle powder and tangy lime juice to create a taco filling so flavourful and satisfying that even the most devoted of meat eaters won't complain.

Provided by Mary Jenny

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

2 roma tomatoes, diced
1/2 small red onion, finely diced
1/4 cup chopped fresh cilantro
1 finely minced garlic clove
1 pinch salt
2 teaspoons lime juice
4 medium portabella mushrooms or 1 lb portabella mushroom
1 small red onion, cut into thick slices
1 teaspoon canola oil
salt and pepper
1 whole poblano chile
2 tablespoons olive oil
1 teaspoon lime juice
1/2 teaspoon dried chipotle powder
8 small corn tortillas, warmed
guacamole
fresh cilantro stem
lime wedge
monterey jack cheese (Shredded) or cheddar cheese (Shredded)

Steps:

  • Preheat a lightly oiled grill on medium-high heat.
  • While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
  • Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
  • Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
  • Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
  • Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
  • To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.

Nutrition Facts : Calories 216.6, Fat 9.7, SaturatedFat 1.3, Sodium 77.6, Carbohydrate 30.2, Fiber 5.3, Sugar 5.1, Protein 5.4

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