Grilled Portobello and Poblano Tacos with Pico de Gallo

Ingredients

• 1 cup avocado peeled sliced
• 4 ounces colby-jack cheese shredded reduced-fat
• 8 6-inch corn tortillas ()
• 0.1 teaspoon pepper red crushed
• 2 tablespoons cilantro leaves fresh chopped
• 3  garlic cloves thinly sliced
• 0.5 teaspoon ground cumin 
• 0.5 cup julienne-cut jicama 
• 2 tablespoons juice of lime fresh
• 4 teaspoons olive oil 
• 1 inch onion 
• 1.5 cups plum tomatoes seeded chopped ( 3)
• 1  poblano chile whole
• 1 pound portobello mushroom caps 
• 0.5 teaspoon salt divided
• 1  serrano chile minced

Equipment

• bowl
• frying pan
• grill

Directions

1. Preheat grill to medium-high heat.
2. Combine the first 6 ingredients and 1/8 teaspoon salt in a small bowl.
3. Remove gills from the undersides of mushrooms using a spoon; discard gills.
4. Place mushrooms, onion, and poblano on a grill rack coated with cooking spray, and grill mushrooms and poblano for 5 minutes on each side or until tender. Grill onion 6 minutes on each side or until tender.
5. Remove from heat. Seed poblano and remove stem, and cut mushrooms and poblano into thin strips. Chop onion, and combine vegetables in a bowl.
6. Heat olive oil in a large nonstick skillet over medium-high heat.
7. Add garlic; saut for 1 minute or until lightly browned.
8. Add mushroom mixture, remaining 3/8 teaspoon salt, and cumin; cook 2 minutes or until thoroughly heated.
9. Heat tortillas according to package directions. Divide mushroom mixture, pico de gallo, and avocado evenly among tortillas. Top each with 2 tablespoons cheese.