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Bobby Flay’s Portobello Mushroom Tacos

Portobello Mushroom Tacos

1 tablespoon ancho chile powder
1 tablespoon New Mexico chile powder
2 teaspoons ground cumin
4 garlic cloves, finely chopped to a paste with ¼ teaspoon kosher salt
⅓ cup fresh lime juice
½ small red onion, roughly chopped
⅔ cup extra-virgin olive oil
6 portobello mushrooms (about 1½ pounds total), stems discarded Kosher salt and freshly ground black pepper
8 (6-inch) corn tortillas
Quick-Pickled Red Onions (see below), for serving
½ cup crumbled goat cheese, for serving
Sliced scallions, for garnish
Chopped fresh cilantro leaves, for garnish

1. In a large baking dish, stir together the ancho chile powder, New Mexico chile powder, cumin, garlic, lime juice, red onion and olive oil. Add the portobello mushroom caps and turn to coat well in the marinade. Cover and refrigerate for at least 30 minutes and up to 8 hours.

2. Set an oven rack in the middle position and preheat the oven to 425ºF. Line a large baking sheet with parchment paper and set aside.

3. Transfer the portobello mushrooms to the lined baking sheet, shaking off any excess marinade, and season liberally on both sides with salt and pepper. Roast in the oven, gills side up, until golden brown and tender, about 30 minutes, turning the mushroom caps once halfway through the cooking time. Transfer the mushrooms to a cutting board and allow to cool slightly.

4. Meanwhile, heat a large cast-iron skillet over medium-high heat. Add 1 or 2 tortillas and cook until the tortillas are hot and pliable, 15 to 30 seconds per side. Repeat with the remaining tortillas.

5. Thinly slice the roasted mushroom caps, then divide among the warm corn tortillas, garnish with the quick-pickled red onions, crumbled goat cheese, scallions and cilantro, and serve

Quick-Pickled Red Onions
This is one of my most-used condiments. Keep these in your fridge and you are always ready for taco night.

½ cup fresh lime juice
½ cup distilled white vinegar
1 tablespoon sugar
2 teaspoons kosher salt
1 red onion, peeled, halved, cut into ⅛-inch-thick half moons

1. In a small saucepan, stir together the lime juice, vinegar, sugar and salt. Bring to a boil over mediumhigh heat. Once the sugar and salt have dissolved, remove from the heat and let the mixture cool slightly.

2. Place the onions in a large heatproof bowl and carefully pour the liquid over the onions. Cover and refrigerate for at least 30 minutes.

3. Transfer to an airtight container and store in the refrigerator for up to 3 months.

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