Poblano & Portobello Tacos - Patricia Bannan, MS, RDN

Ingredients

• 1/2 cup 2% fat Greek yogurt
• 1 tablespoon minced jarred or canned chipotle chilis (or teaspoon chipotle powder)
• 1 teaspoon freshly squeezed lime juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon sea salt
• 8 (5 to 5 ½ inch) corn tortillas
• 4 ounces shredded Monterey jack or pepper jack cheese (about 1 cup)
• 1 tablespoon avocado oil or sunflower oil
• 1/2 medium red onion, sliced
• 2 medium poblano or Anaheim chilis, cored, seeded, and cut into long, thin strips
• 2 large (6-inch) Portobello mushrooms, stemmed and cut into ¼ inch-thick slices
• 1/2 teaspoon sea salt
• 1 medium avocado, very thinly sliced
• 1/2 cup fresh cilantro leaves with tender stems
• 3/4 cup fresh store-bought salsa fresca (Pico de Gallo), for serving
• Supercharger: 1 ½ tablespoons salted roasted pepitas (optional)