Grilled Portobello & Zucchini Tacos

I'm a fan of 'the taco' as a general food group. I greatly enjoy various fried or grilled items sandwiched between bites of tortilla. Yum! I've always thought one day I'd move to France and open a taco stand in Paris. I'd probably make a fortune doing so. For all the wonderful food they have in France, they are seriously missing out on the taco.

These are delicious and substantial due to the portobello mushrooms which give them a smoky, dare I say meaty, quality. This meal comes together in a flash and the recipe is very flexible. Use whatever summer veggies you have on hand that are good on the grill (peppers, eggplant etc...). Last night I topped them with cherry tomatoes from my garden, fresh basil, and creme fraiche. Serve with a nice side salad or my salt & vinegar grilled potatoes and dinner is ready!

Enjoy!

Portobello & Zucchini Tacos:

Yields 8 servings

8 corn tortillas, warmed

4 medium Portobello mushrooms

4 medium zucchini

2 spring onions

1/2 cup cherry tomatoes, halved

2 TB fresh basil, finely sliced

1/4 cup creme fraiche (or low-fat sour cream)

2 TB balsamic vinegar

3 TB extra virgin olive oil

sea salt & freshly ground black pepper

1) Heat the grill to 450 degrees. Meanwhile, prepare your mushrooms by scraping out the gills with the back of a teaspoon and peeling off the outside skin. Removing the skin and the gills gives the mushrooms a slightly milder flavor and also prevents them from bleeding all over the other veggies, turning them that unpleasant shade of grey. Sprinkle with salt & pepper and drizzle with balsamic and olive oil. Set aside while prepping the other veggies.

2) Slice the zucchini into 2" long x 1/2 " thick pieces. I generally slice my zucchini on the bias so there is more surface area touching the grill and they cook more evenly. Sprinkle with salt & pepper and drizzle with olive oil. Set these aside with the mushrooms. Cut the spring onions lengthwise into quarters. Drizzle with oil and sprinkle with salt & pepper. Wrap them tightly in a foil packet so they cook thoroughly on the grill without burning or falling through the grates.

3) When the grill is hot, place the mushrooms and zucchini directly on the hot grill. Set the foil packet with the onions on the grill as well. Cook the veggies on both sides until they're tender, about 6-8 minutes. The onions may take a few minutes longer.

4) Slice the grilled veggies into bite size strips and place a bit of each inside the tortilla. Scatter a few cherry tomatoes over top along with a few slices of basil, and a teaspoon of creme fraiche.