1 small red bell pepper, seeded and thinly sliced (about 1 cup)
1 small yellow bell pepper, seeded and thinly sliced (about 1 cup)
1 medium poblano chile, thinly sliced (about 1 cup)
1 teaspoon kosher salt
8 6-in. corn tortillas
8 lime wedges, for serving
Mexican hot sauce, for serving, optional
Calories per serving 302
Fat per serving 13g
Saturated fat per serving 1g
Cholesterol per serving 0mg
Fiber per serving 8g
Protein per serving 8g
Carbohydrates per serving 46g
Sodium per serving 543mg
Iron per serving 1mg
Calcium per serving 62mg
How to Make It
Heat a grill pan over high heat. Brush portobellos with 1 1/2 tablespoons of the oil. Stir together cumin and chile powder in a small bowl. Sprinkle half of cumin mixture over portobellos, pressing to adhere. Grill portobellos until lightly charred and tender, 5 to 6 minutes per side. Remove from heat.
Heat remaining 1 1/2 tablespoons oil in a large skillet over high heat. Add onion, bell peppers, and poblano; sprinkle with remaining cumin mixture and 1/2 teaspoon of the salt. Cook, stirring often, until lightly charred and tender, 4 to 6 minutes.
Heat tortillas according to package directions. Thinly slice portobellos; sprinkle with remaining 1/2 teaspoon salt. Divide portobellos evenly among tortillas. Top evenly with onion mixture. Serve with lime wedges and hot sauce, if desired.
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