Here, grilled portobello mushrooms get a lift from being tucked into warm tortillas with charred and smoky serrano chiles and sweet onions for an easy meatless Monday meal. Cooling crema, flavored with a hint of smoked paprika and lime, is the ideal garnish. Try this with other seasonal vegetables such as sliced eggplant or zucchini, or a mixture of mushrooms.
Grilled Portobello and Chile Tacos with Smoked Crema
- 5 Tbs. (3 fl. oz./80 ml) canola oil
- 1/2 tsp. chili powder
- 1 1/4 tsp. smoked paprika
- 5 portobello mushrooms, stemmed and brushed clean
- 4 serrano chiles
- 2 small red onions, cut into 1/2-inch (12-mm) slices
- Kosher salt
- 1 cup (8 oz./250 g) sour cream or crème fraîche
- 2 tsp. fresh lemon juice
- 8 to 10 flour or corn tortillas, warmed
1. Prepare a medium-hot fire in a grill. Coat the grill grate lightly with cooking spray.
2. In a small bowl, stir together the oil, chili powder, and 1/2 tsp. of the smoked paprika. Brush the mushrooms, serranos and onion on all sides with the chili oil and season generously with salt.
3. Arrange the vegetables on the grate directly over the heat and grill, turning as needed, until nicely grill-marked and tender, about 4 minutes per side for the mushrooms and serranos and 6 minutes per side for the onions. Transfer the vegetables to a cutting board. Cut the mushrooms and onions into 1-inch (2.5-cm) pieces. Stem and cut the serranos in half lengthwise.
4. To make the smoked paprika crema, in a bowl, stir together the sour cream, lemon juice, the remaining 3/4 tsp. smoked paprika and 1/4 tsp. salt. Set the crema aside at room temperature until ready to serve.
5. To assemble, fill the tortillas with the mushrooms and onions and drizzle generously with the crema. Pass the serranos at the table so that guests can add heat as they like. Serve immediately. Serves 4.
For this and more ideas for tacos you’ll want to serve every night of the week, check out our new Taco Night, by Kate McMillan.