- Grilled Veggie Tacos
Grilled Veggie Tacos
Meal Tags: Dinner, Lunch, Make-ahead
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
- 1 tablespoon oil
- 4 portobello mushrooms, thickly sliced
- 2 poblano pepper, sliced
- 1/2 red onion, sliced
- 1/2 cup frozen corn kernels
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- Salt and freshly ground black pepper
- 8 corn tortillas
- 1/2 cup guacamole for serving
In a large skillet, heat the oil over medium-high heat. Add mushrooms and cook until they begin to soften, 3 to 4 minutes. Add poblano, red onion, and corn kernels and cook for another 3 to 4 minutes. Add garlic, chili powder, salt, and pepper and cook, stirring, for another 1 to 2 minutes.
To assemble the tacos, spread a layer of guacamole on each tortilla and top with the mushroom mixture.