My husband made this dish as a pre-Valentines dinner and it was delicious! I know I’m a bit biased, but he’s probably one of the best male cooks that I personally know. Here’s how you pull this together:

Ingredients (for 2 people)

1 large tomato, cut into large chunks
1 portobello mushroom, sliced into long strips
1/2 red bell pepper, sliced into long strips
1/2 red onion, sliced into long strips
A handful of cilantro
Juice of 1/2 lime
3 cloves of garlic, crushed
2 tablespoons extra virgin olive oil
3 tablespoons Trader Joe’s Salsa Verde
1 teaspoon cumin powder
1 tablespoon coriander powder
1 teaspoon paprika powder
1 teaspoon onion powder
cooking spray
Salt & pepper to taste

Directions

1. Cut the veggies and heat up a griddle or grill pan.

2. Spray the grill with cooking spray and add the tomatoes and portobello mushrooms. Baste them with the salsa.

3. While the veggies are grilling, sauté the onions, red bell pepper and garlic with olive oil in a medium frying pan.

4. Once the tomatoes and mushrooms are nice and soft, add them to the frying pan and saute with the cumin, coriander, paprika, and onion powder. Add salt and pepper to taste and saute for another 5 minutes.

5. Garnish with the chopped coriander and fresh lime juice.

Serve with warm flour tortillas, shredded Mexican cheese, sour cream, and your favorite salsa. Instead of the spices used, you can also use your favorite taco or fajita seasoning and you can certainly substitute the Trader Joe’s Salsa Verde with another brand or other tomatillo based salsa.