Grilled Poblano Pepper Mushroom Potato Tacos
Ingredients
- 3 poblano peppers
- 1-2 medium size squash
- 1/3 cup pecans (optional)
- 1-2 medium-size carrots
- 2 small potatoes
- about 2 cups of mushrooms
- 1/2 bell pepper
- salt
- pepper
- cumin (1/4 tsp)
- garlic powder (1/4 tsp)
- juice of one lime
- avocado
- fresh Pico de Gallo
- favorite spicy salsa
Preparation
Grill the poblano peppers until almost blackened.
Place the grilled peppers in a plastic bag, seal it, and allow them to steam as they cool.
Once the peppers are cool, remove their skins.
Sauté 1-2 medium size squash, 1/3 cup pecans (optional), 1-2 medium-size carrots, 2 small potatoes, about 2 cups of mushrooms, and 1/2 bell pepper, seasoned with salt, pepper, cumin (1/4 tsp), garlic powder (1/4 tsp), and the juice of one lime, until the potatoes and carrots are soft.
Make tacos by adding avocado, fresh Pico de Gallo, and your favorite spicy salsa (e.g., homemade tomatillo salsa).
