Bobby Flay: Grilled Portobello & Rajas Salsa Tacos

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 142.8
  • Total Fat: 7.3 g
  • Cholesterol: 1.3 mg
  • Sodium: 886.2 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 12.1 g
  • Protein: 8.1 g

View full nutritional breakdown of Bobby Flay: Grilled Portobello & Rajas Salsa Tacos calories by ingredient
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Number of Servings: 8


    4 cup ancho chile powder
    2 tablespoons ground coriander
    2 tablespoons dry mustard
    2 tablespoons paprika
    2 tablespoons freshly ground black pepper
    2 tablespoons kosher salt
    1 tablespoon chile de arbol or cayenne pepper
    1 tablespoon ground cumin
    1 tablespoon dried oregano
    Portobello Mushrooms and Rajas:
    2 large portobello mushrooms, stems removed
    Canola oil, for brushing vegetables
    1 large or 2 medium Anaheim chiles
    1 large yellow bell pepper
    1 large red bell pepper
    Kosher salt and freshly ground black pepper
    1/2 cup chopped fresh cilantro
    2 tablespoons extra-virgin olive oil
    6 scallions, thinly sliced
    1 Fresno chile, finely diced
    Juice of 1 lime
    Tortillas and Toppings:
    Eight 8-inch flour tortillas
    1 cup crumbled queso fresco
    Lime wedges, for serving


Heat a grill to medium high.

For the Bobby's rub for beef and pork: Combine the ancho chile, coriander, mustard, paprika, black pepper, salt, chile de arbol, cumin and oregano in a bowl. Set aside 2 tablespoons for the mushrooms. (Store the remaining spice rub, tightly covered, in a cool, dry place for up to 6 months.)

For the portobello mushrooms and rajas: Brush the mushrooms generously with canola oil and season the gill sides with the reserved 2 tablespoons spice rub. Brush the Anaheim chile and bell peppers with canola oil and season with salt and pepper. Put the mushrooms spice-side down on the grill. Put the peppers on the grill and cover the grill. Grill the mushrooms, turning once, until a knife inserted in the thickest part meets no resistance, 4 to 5 minutes per side. Transfer to a cutting board and tent with foil to keep warm. Grill the Anaheim chile and bell peppers, turning, until charred on all sides, 10 to 15 minutes (the Anaheim will take a few minutes less than the bell peppers). Transfer the peppers and chile to a bowl, cover tightly with plastic wrap and let rest 10 minutes.

For the tortillas and toppings: While the peppers rest, warm the tortillas on the grill a few seconds on each side; keep warm.

Remove the skins and seeds from the bell peppers and chile. Thinly slice the peppers, chile and mushrooms and combine in a bowl. Add the cilantro, olive oil, scallions, Fresno chiles, lime juice and salt and pepper.

Fill the tortillas with the vegetable mixture and top with queso fresco and a squeeze of lime.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MGIRLG.

TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe

  • I saw Bobby make this on BBQ Addiction this morning. It looked great so I was looking for the recipe. However there is a typo here - instead of 4 cup ancho chile powder, it should say 1/4 cup. Big difference :) - 3/21/15

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