Grilled Portobello Mushroom and Farro Tacos with Cilantro Lime Cream
Meaty and protein-packed, you’d never guess these tacos are vegetarian. That’s because we’ve combined cumin and chipotle-marinated portobellos with farro to create these warm tortilla-wrapped treats. Topped with a zingy cilantro-lime crema, you’ll be wishing every day was Taco Tuesday with this mushroom tacos recipe.
Ingredients
Marinade
- 1/4 cup olive oil
- 1 tsp minced garlic
- 1/2 tsp ground cumin
- 1/2 tsp sweet paprika
- 1/4 tsp ground chipotle chile powder
- 1/4 tsp salt
Tacos
- 3 large portobello mushrooms stems removed
- 2 medium Anaheim chiles
- 1/2 tsp olive oil
- salt and pepper
- 12 corn tortillas
- 1 1/2 cups cooked farro
- 1 1/2 cups Black Bean & Corn Salsa (see recipe) or your favorite salsa
- 1 cup shredded Mexican blend cheese
- Cilantro-Lime Crema (see recipe)
Cilantro-Lime Crema
- 1 cup plain Greek yogurt (fat level of choice)
- 1 tbsp fresh lime juice
- 1/2 tsp sugar
- 1/4 tsp salt
- 1 tbsp chopped cilantro
Black Bean & Corn Salsa
- 2 ears fresh corn, shucked or 1 1/2 cups canned or frozen corn
- 1 can (15 ounces) black beans, rinsed, drained
- 3/4 cup diced tomato
- 1/3 cup diced red onion
- 2 tbsp chopped cilantro
- 1 tbsp chopped cilantro
- 1 tbsp fresh lime juice
- 1/4 tsp salt
Instructions
Tacos
- For marinade, whisk all ingredients in a small bowl until blended.
- For tacos, place mushroom caps in a large food-safe resealable plastic bag. Add marinade; seal bag and turn several times to coat mushrooms evenly. Marinate at room temperature 10 to 15 minutes.
- Preheat grill to high. Brush chiles with oil. Season lightly with salt and pepper. Grill chiles, turning once, until just tender and starting to blister, about 7 minutes. Cool slightly. Cut into 1/4-inch-thick strips.
- Reduce grill setting to medium-high. Remove mushrooms from marinade; discard marinade. Grill mushrooms on lightly oiled grill grid, turning once, until tender, about 10 minutes. Cool slightly. Cut into 1/4-inch thick strips.
- Heat tortillas one at a time in a pre-heated skillet. Wrap in aluminum foil to keep warm.
- Spoon 2 tablespoons farro onto each tortilla. Top with mushrooms, chiles, salsa and cheese, dividing evenly. Drizzle with Cilantro-Lime Crema before serving, if desired.
Cilantro-Lime Crema
- Whisk yogurt, lime juice, sugar and salt in a small bowl until well combined. Fold in cilantro. Cover and refrigerate.
Black Bean & Corn Salsa
- Preheat grill to high. Grill corn on the cob, turning occasionally, until lightly charred and tender, about 10 minutes. Cool slightly. Cut kernels from cob with a knife.
- Combine corn and remaining ingredients in a medium bowl; toss mix well.
Notes
Recipe courtesy of National Dairy Council. For more recipes, visit www.usdairy.com.