I Love Me Some Salsa

I loves me some salsa. Although I have made so many different types of salsa here on the blog, I still think of a heavy tomato based, thick with some liquid, hot and flavorful as the salsa in my mind. When it comes to alternatives like salsa verde or pico de gallo, I sometimes have a problem really considering them salsa. I shouldn’t as salsa really only means “sauce”. Here is a selection of dishes with salsa that have been made here (either salsa is made as part of the recipe or integral. Many more that I don’t show here offer salsa as a preferred topping):

Traditional Salsa

• Sour Cream Salsa Chicken

• Chicken Nachos

• Crispy Turkey Tostadas

• Southwest Crock Chicken

• Baja Fish Tacos

• Mexican Chicken Skillet

• Ranch Chicken Tacos

• Black Bean and Salmon Tostadas

• Beef Nacho Casserole

• Oh So Good Chicken

Fruit Salsa

• Blackened Salmon with Mango Salsa

• Broiled Chicken Thighs with Pineapple-Cucumber Salsa

• Grilled Pork Tenderloins with Grilled Pineapple Salsa

• Pineapple Salsa

Green Salsa

• Grilled Pork Chops with Tomatillo Salsa

• Chilaquilles

• Breakfast Burritos with Green Chilie Salsa

• Cajun Fish with Salsa Verde

Pico de Gallo Style

• Seared Salmon with Cilantro-Cucumber Salsa

• Black Bean and Avocado Salsa

• Spicy Avocado Chicken

Grilled Portobello and Poblano Tacos with Pico de Gallo

The meatiness of the portobellos work as a great replacement for steak.

I found some nice, big portobellos.

Using the GreenPan Grill Pan, I first grilled some corn.

And then the veggies.

And even more veggies.

A great pairing of the fresh pico de gallo and the earthy portobellos.

Grilled Portobello and Poblano Tacos with Pico de Gallo

Cook Time: 1 Hour | Servings: 4 (serving size: 2 tacos)Ingredients:1 1/2 cups chopped seeded plum tomato (about 3)1/2 cup julienne-cut jicama2 tablespoons chopped fresh cilantro2 tablespoons fresh lime juice1/8 teaspoon crushed red pepper1 minced serrano chile1/2 teaspoon salt, divided4 portobello mushroom caps (about 1 pound)4 (1/4-inch-thick) slices onion1 whole poblano chileCooking spray4 teaspoons olive oil3 garlic cloves, thinly sliced1/2 teaspoon ground cumin8 (6-inch) corn tortillas1 cup sliced peeled avocado1 cup (4 ounces) shredded reduced-fat colby-Jack cheeseDirections:1. Preheat grill to medium-high heat.2. Combine the first 6 ingredients and 1/8 teaspoon salt in a small bowl.3. Remove gills from the undersides of mushrooms using a spoon; discard gills. Place mushrooms, onion, and poblano on a grill rack coated with cooking spray, and grill mushrooms and poblano for 5 minutes on each side or until tender. Grill onion 6 minutes on each side or until tender. Remove from heat. Seed poblano and remove stem, and cut mushrooms and poblano into thin strips. Chop onion, and combine vegetables in a bowl.4. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; sauté for 1 minute or until lightly browned. Add mushroom mixture, remaining 3/8 teaspoon salt, and cumin; cook 2 minutes or until thoroughly heated.5. Heat tortillas according to package directions. Divide mushroom mixture, pico de gallo, and avocado evenly among tortillas. Top each with 2 tablespoons cheese.Nutritional Info: Calories: 327Fat: 16.7gSaturated fat: 5gMonounsaturated fat: 7.2gPolyunsaturated fat: 1.8gProtein: 14gCarbohydrate: 35.9gFiber: 8.4gCholesterol: 15mgIron: 1.5mgSodium: 554mgCalcium: 460mgSource: http://www.myrecipes.com/recipe/grilled-portobello-poblano-tacos-50400000115830/