Taco Tuesday will never be the same! Protein-packed, you’d never guess these tacos are vegetarian.

Grilled Portobello Mushroom and Farro Tacos

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.

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.