I Love Me Some Salsa

I loves me some salsa. Although I have made so many different types of salsa here on the blog, I still think of a heavy tomato based, thick with some liquid, hot and flavorful as the salsa in my mind. When it comes to alternatives like salsa verde or pico de gallo, I sometimes have a problem really considering them salsa. I shouldn’t as salsa really only means “sauce”. Here is a selection of dishes with salsa that have been made here (either salsa is made as part of the recipe or integral. Many more that I don’t show here offer salsa as a preferred topping):

Traditional Salsa

• Sour Cream Salsa Chicken
• Chicken Nachos
• Crispy Turkey Tostadas
• Southwest Crock Chicken
• Baja Fish Tacos
• Mexican Chicken Skillet
• Ranch Chicken Tacos
• Black Bean and Salmon Tostadas
• Beef Nacho Casserole
• Oh So Good Chicken

Fruit Salsa

• Blackened Salmon with Mango Salsa
• Broiled Chicken Thighs with Pineapple-Cucumber Salsa
• Grilled Pork Tenderloins with Grilled Pineapple Salsa
• Pineapple Salsa

Green Salsa

• Grilled Pork Chops with Tomatillo Salsa
• Chilaquilles
• Breakfast Burritos with Green Chilie Salsa
• Cajun Fish with Salsa Verde

Pico de Gallo Style

• Seared Salmon with Cilantro-Cucumber Salsa
• Black Bean and Avocado Salsa
• Spicy Avocado Chicken

Grilled Portobello and Poblano Tacos with Pico de Gallo

The meatiness of the portobellos work as a great replacement for steak.

I found some nice, big portobellos.

Using the GreenPan Grill Pan, I first grilled some corn.

And then the veggies.

And even more veggies.

A great pairing of the fresh pico de gallo and the earthy portobellos.

Grilled Portobello and Poblano Tacos with Pico de Gallo

Cook Time: 1 Hour | Servings: 4 (serving size: 2 tacos)

Ingredients:

1 1/2 cups chopped seeded plum tomato (about 3)
1/2 cup julienne-cut jicama
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/8 teaspoon crushed red pepper
1 minced serrano chile
1/2 teaspoon salt, divided
4 portobello mushroom caps (about 1 pound)
4 (1/4-inch-thick) slices onion
1 whole poblano chile
Cooking spray
4 teaspoons olive oil
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
8 (6-inch) corn tortillas
1 cup sliced peeled avocado
1 cup (4 ounces) shredded reduced-fat colby-Jack cheese

Directions:

1. Preheat grill to medium-high heat.

2. Combine the first 6 ingredients and 1/8 teaspoon salt in a small bowl.

3. Remove gills from the undersides of mushrooms using a spoon; discard gills. Place mushrooms, onion, and poblano on a grill rack coated with cooking spray, and grill mushrooms and poblano for 5 minutes on each side or until tender. Grill onion 6 minutes on each side or until tender. Remove from heat. Seed poblano and remove stem, and cut mushrooms and poblano into thin strips. Chop onion, and combine vegetables in a bowl.

4. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; sauté for 1 minute or until lightly browned. Add mushroom mixture, remaining 3/8 teaspoon salt, and cumin; cook 2 minutes or until thoroughly heated.

5. Heat tortillas according to package directions. Divide mushroom mixture, pico de gallo, and avocado evenly among tortillas. Top each with 2 tablespoons cheese.

Nutritional Info: Calories: 327
Fat: 16.7g
Saturated fat: 5g
Monounsaturated fat: 7.2g
Polyunsaturated fat: 1.8g
Protein: 14g
Carbohydrate: 35.9g
Fiber: 8.4g
Cholesterol: 15mg
Iron: 1.5mg
Sodium: 554mg
Calcium: 460mg

Source: http://www.myrecipes.com/recipe/grilled-portobello-poblano-tacos-50400000115830/