These tempting tacos make it easy to load up on veggies. Each corn tortilla is stuffed with seasonal treats, including “meaty” Portabellas, smoky poblano peppers, plus a scrumptious salsa of grilled corn, fresh cherry tomatoes, and green chile. Don’t forget the avocado! You won’t even miss the meat, but yes, you can pile on some grilled chicken, fish, or lean pork, to pump up the protein.


Juice and zest of 1 lime
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
4 large Portabella mushroom caps
2 large poblano peppers
1 corncob
2 cups (12 oz/375 g) cherry tomatoes, sliced
½ cup (4 fl oz/125 ml) thick salsa verde
2 tablespoons chopped fresh cilantro leaves
12 soft corn tortillas (about 6 inches/15 cm)
2 avocados, pitted, peeled, and sliced


Preheat a grill or grill pan to medium-high heat. In a small bowl, stir together the lime zest and ¼ teaspoon salt and set aside. To make a marinade, in a liquid measuring cup, whisk together the lime juice, olive oil, ¼ teaspoon salt, and a few grinds of black pepper.

Brush the mushroom caps, poblano peppers, and corn with the marinade. Place the vegetables over the hottest part of the grill and cook until tender and charred, turning once or twice, about 10 minutes total. Transfer to a cutting board.

When cool enough to handle, thinly slice the mushrooms and peppers, place in a bowl, and toss to combine. Cut the corn kernels off of the cob. In a separate bowl, toss together the corn kernels, tomatoes, salsa verde, and cilantro.

If you like, lightly warm the tortillas on the grill, about 15 seconds per side. Top each tortilla with the mushrooms and peppers and avocado slices. Sprinkle with the lime zest, top with the tomato-corn salsa, and serve warm.


Nutrition Facts (per serving)

Calories 365
Protein 9 g
Carbs 52 g
Fiber 13 g
Fat 16 g
Sat fat 2 g
Sugar 9 g
Sodium 297 mg