Portobello And Zucchini Tacos Recipes

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PORTABELLA AND ZUCCHINI TACOS



Portabella and Zucchini Tacos image

Make and share this Portabella and Zucchini Tacos recipe from Food.com.

Provided by Linorama

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

5 medium portabella mushrooms, stems & gills removed, sliced 1/2 inch thick
1/4 cup water
2 teaspoons dried oregano, divided
2 tablespoons olive oil, divided
coarse salt & fresh ground pepper
4 medium zucchini, cut into 2 inch by 1/2 inch sticks
1 medium red onion, halved & sliced 1/2 inch thick
12 corn tortillas (4-inch size)
6 ounces monterey jack cheese (optional)
fresh guacamole (optional)
fresh salsa
shredded lettuce

Steps:

  • Preheat oven to 425°F On a large rimmed baking sheet, combine mushrooms, water, 1 teaspoon oregano, 1 tablespoon oil, and salt & pepper to taste. On another rimmed baking sheet, toss the zucchini & onions with the remaining oregano & oil; season with salt & pepper.
  • Roast, tossing occasionally, until veggies are browned and fork-tender, 25-30 minutes. Keep an eye on them - the zucchini & onions will be done sooner than the mushrooms.
  • When roasting is almost finished, heat a small skillet over medium high heat and warm tortillas briefly on each side. This goes very quickly - you want them a bit browned but still nice and soft. Wrap warm tortillas in a clean kitchen towel until serving time.
  • To serve, pile on the filling and toppings as you wish!

Nutrition Facts : Calories 252.7, Fat 9.4, SaturatedFat 1.4, Sodium 52.2, Carbohydrate 38.5, Fiber 7.6, Sugar 9.2, Protein 8.2

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