Grilled Portobello And Poblano Tacos With Pico De Gallo

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1 1/2 cups chopped seeded plum tomato (about 3)

1/2 cup julienne-cut jicama

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

1/8 teaspoon crushed red pepper

1 minced serrano chile

1/2 teaspoon salt, divided

4 portobello mushroom caps (about 1 pound)

4 (1/4-inch-thick) slices onion

1 whole poblano chile

Cooking spray

4 teaspoons olive oil

3 garlic cloves, thinly sliced

1/2 teaspoon ground cumin

8 (6-inch) corn tortillas

1 cup sliced peeled avocado

1 cup (4 ounces) shredded reduced-fat colby-Jack cheese

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