Portobello mushroom caps, sliced
1/4 cup extra virgin olive oil
Organic No-Salt seasoning blend
Lime or lemon to squeeze over mushrooms while grilling
Salt
Salsa (store bought or See Note)
Flour tortillas
Radishes, thinly sliced,
Leftover grilled vegetables (if desired)

Fire up the grill.
Toss mushroom slices in oil and seasoning blend.
Place mushroom slices on grill pan.
Grill 3 minutes.
Squeeze lime or lemon over slices.
Sprinkle with salt.
Turn slices over.
Grill another 1 to 2 minutes.
Squeeze more lime or lemon juice over slices.
Sprinkle with salt.
Heat tortillas on grill while mushrooms are finishing grilling, until warm.
Remove tortillas from grill.
Place some mushroom slices, leftover grilled vegetables (if desired) on tortilla.
Top with salsa and sliced radishes.
Serve immediately.

Serves 2 generously

Note: Spicy Tomato Salsa