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Tacos with Microgreens & Goat Cheese

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12 00:20:00
hour(s): minute(s) : second(s)
Ingredients Minutes Calories
Preparation time Cooking time Servings
00:10:00
hour(s): minute(s) : second(s)		 00:10:00
hour(s): minute(s) : second(s)		 4
Vegan Stuffing

Ingredients


4 Large Portobello mushroom caps, stems removed
1 Medium Chipotle pepper
2 Medium Poblano peppers
2 Medium Red bell peppers
2 Tablespoons Olive oil
2 Teaspoons Kosher salt
4 Ounces Goat cheese
1 Medium Lime, juiced
10 4-inch Corn tortillas, toasted
4 Handfuls Spicy microgreens
4 Medium Lime wedges
4 Tablespoons Chopped cilantro

Instructions


  1.  Preheat the grill to around 500-600 degrees.
  2.  Mix the red bell pepper, poblano pepper, and mushroom caps with the salt and oil.
  3.  Grill the vegetables for 8 minutes.
  4.  Set aside to cool.
  5.  Once the veggies have cooled, slice them into thin strips, discarding the pepper tops and seeds.
  6.  In a food processor, puree the goat cheese, chipotle pepper, and lime juice while the vegetables are grilling.
  7.  Place the grilled vegetables in the tortillas, top with the spicy microgreens, and drizzle with the goat cheese spread.
  8.  Serve with lime wedges.


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