Grilled Portobello & Poblano Tacos with Cotija Crema
I took the Blenditarian Pledge because this Blend & Extend concept is seriously legit! I love mushrooms already, but I had no idea how packed with nutrients they are. There are so many ways you can incorporate them into meals you already make, like tacos! I made these Beef & Portobello Tacos with Cotija Crema for my first go at the #blendandextend concept.
Recipe and photo by Julie of Dailytiramisu.com.
Prep Time: 10 minutes | Cook Time: 10 minutes | Serves: 12
500g high quality ground beef
1 small onion, finely diced
2 cloves garlic, finely minced
1/4 tsp paprika
½ tsp cumin
12 Small Flour Tortillas
1/4 cup mayonnaise
1/4 cup sour cream or crème fraiche
1/2 cup finely crumbled cotija or feta cheese, plus more for serving
1/2 teaspoon ancho or guajillo chili powder, plus more for serving
1 medium clove garlic, finely minced
Limes, for a fresh burst right before serving
2. Make the Cotija crema: combine mayonnaise, sour cream, cheese, garlic and chili powder in a large bowl. Stir until combined and set aside.
3. Wrap the pile of your flour tortillas in foil paper and warm them in your oven (I warm my tortillas for 6 minutes at 350 degrees F).
4. Create your taco: Add the beef and mushroom mixture to the centre of your tortilla. Add desired toppings. Top with the cotija crema and enjoy!