Portabella Tacos and Mexican Rice

My husband and I first tried this recipe while vacationing at the beach. The original recipe calls for halibut (that's what Andrew eats), but I replace my tacos with portabella mushrooms. We think both versions are delicious. So, if you are a fish eater... use halibut and if you prefer veggies, use the mushrooms! You can't go wrong!!

3 tablespoons olive oil

3 tablespoons fresh lime juice, divided

1 teaspoon ancho chile powder

1 teaspoon salt, divided

3/4 teaspoon black pepper, divided

2 portabella mushrooms caps, cut into strips

1/2 English cucumber, sliced very thin

1/2 small red onion, cut into thin strips

2 tablespoons fresh orange juice

1 teaspoon sugar

6-8 flour tortillas

1 teaspoon seeded, finely minced serrano chile

1 cup salsa

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1. Combine oil, 2 tablespoons lime juice, chile powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss with mushrooms in a glass dish; chill for 30 minutes.

2. Meanwhile, for relish, stir together cucumber, red onion, orange juice, 2 tablespoons lime juice, sugar, and remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

3. Prepare skillet. Coat with olive oil and heat to medium-high. Saute mushrooms for 8-10 minutes.

4. Add serrano chile to relish; spoon 2 tablespoons of relish into each tortilla. Add strips of mushrooms to each taco and top with 2 tablespoons of salsa. Fold tortillas in half and serve.

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I always serve these tacos with this mexican rice recipe:

2 to 3 tablespoons olive oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 2 cups long-grain white rice; 1 teaspoon achiote powder; 1 bay leaf; 2 cups canned crushed tomatoes; 2.5 cups low-sodium vegetable broth

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1. Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic and cook until the onion is soft, about 2 minutes. Add the rice, achiote powder, and bay leaf. Cook and stir until the rice is opaque, about 2 minutes,

2. Add the tomatoes and broth, stirring to combine. Bring to a boil, then reduce the heat to medium-low. Cook until the liquid evaporates to just below the level of the rice, about 10 minutes. Reduce the heat to the low, cover, and cook until the rice is tender, about 20 to 25 minutes. Uncover, fluff with a fork and serve.

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recipe adapted from Health Magazine, April 2010/image from Martha Stewart

recipe and image from foodnetwork.com