Bobby Flay's Portobello Mushroom Tacos - 365 Collective

Ingredients

• 1 tablespoon ancho chile powder
• 1 tablespoon New Mexico chile powder
• 2 teaspoons ground cumin
• 4 garlic cloves, finely chopped to a paste with ¼ teaspoon kosher salt
• ⅓ cup fresh lime juice
• ½ small red onion, roughly chopped
• ⅔ cup extra-virgin olive oil
• 6 portobello mushrooms (about 1½ pounds total), stems discarded
• Kosher salt and freshly ground black pepper
• 8 (6-inch) corn tortillas
• Quick-Pickled Red Onions (see below), for serving
• ½ cup crumbled goat cheese, for serving
• Sliced scallions, for garnish
• Chopped fresh cilantro leaves, for garnish