Whisk yogurt, lime juice, sugar and 1/4 tsp. salt in small bowl until smooth. Fold in cilantro. Cover and refrigerate until ready to serve.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Taco Tuesday will never be the same! Protein-packed, you’d never guess these tacos are vegetarian.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. Hy-Vee plain Greek yogurt | ||
| 1 tbsp. fresh lime juice | ||
| ½ tsp. Hy-Vee granulated sugar | ||
| ½ tsp. Hy-Vee salt, divided | ||
| 1 tbsp. chopped cilantro | ||
| ¼ c. plus 1/2 tsp. Gustare Vita olive oil, divided | ||
| 1 tsp. minced garlic | ||
| ½ tsp. Hy-Vee ground cumin | ||
| ½ tsp. Hy-Vee paprika | ||
| ¼ tsp. chipotle chili powder | ||
| 3 large portobello mushrooms, stems removed | ||
| 2 medium Anaheim chiles | ||
| Hy-Vee black pepper | ||
| 12 corn tortillas | ||
| 1 ½ c. cooked Hy-Vee Select farro | ||
| 1 ½ c. Hy-Vee Select medium corn & black bean salsa | ||
| 1 c. Hy-Vee finely shredded Mexican natural cheese |
Things To Grab
- 2 small bowls
- Large resealable plastic bag
- Medium skillet
Directions
Whisk 1/4 cup olive oil, garlic, cumin, paprika, chili powder and remaining 1/4 tsp. salt in a small bowl until blended.
Place mushroom caps in a large resealable plastic bag; add marinade. Seal bag; turn several times to coat mushrooms evenly. Marinate at room temperature 10 to 15 minutes.
Preheat a charcoal or gas grill for direct cooking over high heat. Brush chiles with oil. Season lightly with pepper. Grill chiles 6 to 7 minutes or until just tender and starting to blister, turning once halfway through. Cool slightly. Cut into 1/4-in.-thick strips.
Reduce grill setting to medium-high, if possible. Remove mushrooms from marinade; discard marinade. Grill mushrooms on lightly oiled grill grate for 10 to 11 minutes or until tender, turning once halfway through. Cool slightly. Cut into 1/4-in. thick strips.
Heat medium skillet over medium-high heat for 1 to 2 minutes. Heat tortillas, one at a time, in skillet for 1 to 1-1/2 minutes or until warm, turning halfway through. Wrap in foil to keep warm.
Spoon 2 Tbsp. farro onto each tortilla. Top with mushrooms, chiles, salsa and cheese. Drizzle with yogurt crema before serving. Serve immediately.
Nutrition facts
Servings
390 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 20mg
- Sodium: 660mg
- Total Carbohydrates: 45g
- Protein: 16g
Daily Values
0%
Iron 6%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 10%