Name: Roasted Portobello Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 servings
Ingredients: 3 large portobello caps, stems removed; 1 Tablespoon olive oil; salt and pepper; 1 batch corn salsa (see below); 1 (10-count) package Old El Paso Small Flour Tortillas; 1 large ripe avocado, peeled, pitted and sliced; ½ cup chopped fresh cilantro leaves; ½ cup crumbled cotija cheese; 1 ½ cups whole-kernel corn; ⅓ cup finely-diced red onion; ¼ cup chopped fresh cilantro leaves; ½ teaspoon ground cumin; ½ teaspoon salt; 1 jalapeno, seeded and finely-diced; juice of one lime (about 2 tablespoons)