PORTOBELLO & POBLANO TACOS WITH CHIPOTLE RANCH DRESSING

 

 

 

 

As you already know, we love tacos in this house.  My husband can eat tacos everyday.  I recently and amazingly enough, had a version of these tacos at Rubios.  I knew my husband would love these So, for him, I made my these very tasty Portobello & Poblano Chilli tacos with a vegan chipolte ranch dressing.  The dressing is fabulous and super easy too! 

 

 

 

 

 

The ingredients are simple for the tacos.  I love the mix of bright colors.

 

PORTOBELLO AND POBLANO TACOS WITH CHIPOTLE RANCH DRESSING

 

INGREDIENTS

 

For the tacos cut equal amounts of the following:

 

Portobello mushrooms, sliced

Poblano chillis, sliced

Red onions, sliced

Tomatoes, sliced

Cilantro, chopped for garnish

Avocado, sliced for garnish

Red bell peppers, sliced

1 tablespoon olive oil

1/2 teaspoon cumin

Salt and pepper to taste

 

First sautee the poblano chillies, red onions and red bell peppers for 5 minutes in the olive oil.  Add in the tomatoes, mushroom, cumin, salt and pepper and cook for 2 more minutes.

 

Warm up the tortilla on an open flame.  An optional step is to add a small slice of non dairy cheese in the middle of the tortilla until its slightly melted.  Plate the tortilla with the vegetables.  Add in the avocado, cilantro, and drizzle with the chopolte ranch.  Super tasty!

 

The chipotle ranch recipe is below...

 

 



 

 

 

INGREDIENTS

 

For the chipolte ranch dressing

2/3 cups cashews, optional soak them for 4 hours and drain
1 cup almond milk
1/4 cup reduced fat vegenaise
1 lime, juiced
1/2 lemon, juiced
1 clove garlic
2 tbs shallots, chopped
2 tablespoon chipolte tabasco sauce or 1/2 tablespoon chipolte chilli powder
1 tsp chilli powder
1/4 tsp salt

Add all the ingredients and blend thoroughly. The dressing will thicken after it refrigerates. Makes about 2 cups.


If you need a nut free version, try this one

1/2 teaspoon paprika chilli
2 cloves garlic
1 shallots, finely chopped
1/2 cups reduced fat vegenaise
1/2 lemon, juice of
1/2 cup almond milk
5 dashes of chipotle tabasco

Blend all the ingredients together well in a blender.  Refrigerate.  Makes about 1-1/2 cups.



 

 

 

 

 

I love this chipolte dressing.  I am definitely going to use this on my salad as well.  A great mix of flavors in this dish.

 

Enjoy!