Rubios Portobello and Poblano Taco
PORTOBELLO and POBLANO TACO
Rubio's Restaurant Copycat Recipe
2 portabella mushrooms, washed and chopped
2 poblano or anaheim peppers
1 red or green bell pepper, seeded and chopped
6 corn tortillas
1 cup shredded Jack Cheese or Pepper Jack is good too
2 tablespoons sour cream
1 tablespoon plain yogurt of your choice
juice of 1 lime
1 teaspoon cumin
1 teaspoon paprika
2 tablespoons coconut oil
salt and pepper to taste
Prepare the anaheim peppers and bell peppers for broiling. (Remove seeds and stem and slice in half)
Lay them out lightly chopped on a foil lined baking sheet. Lightly coat with spray Olive Oil or whatever type of oil you prefer. Add a sprinkle of salt (opt) Broil for 5 to 10 minutes turning once, until browned.
On another baking sheet lay out 6 corn tortillas and sprinkle lightly with cheese. Broil for a few minutes until the cheese is crispy.
In the meantime, saute the mushrooms. You can either dry sauee them (which I prefer) or warm the oil and saute them in it. Add the peppers from broiler (chop them a bit before adding them to the pan). Add a tbs of freshly chopped cilantro and mix well. Add the coconut oil to lightly coat it all.
In a small bowl add the sour cream, yogurt, lime juice and spices and whisk well. Refridgerate to chill if you have time.
Take a taco shell and fold it in half and add ta spoonful of the filling. Top with fresh cilantro and cream sause.