Poblano & Portobello Tacos - Patricia Bannan, MS, RDN

Name: Poblano & Portobello Tacos - Patricia Bannan, MS, RDN
Total time: 39 min
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)

www.patriciabannan.com

| Photo Credit: Jennifer Chong | Recipe excerpt from my book, From Burnout to Balance: 60+ Healing Recipes & Simple Strategies to Boost Mood, Immunity, Focus &

View full recipe on www.patriciabannan.com

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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)