Portobello and Zucchini Tacos

Four servings • 45 minutes to prepare

Note: Items in photo may be slightly different than recipe.

I like to serve these tacos alongside a green salad with tomatoes and avocado.

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  • 5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
  • 2 teaspoons dried oregano
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 4 medium zucchini, cut into 2-by-1/2-inch sticks
  • 1 medium red onion, halved and sliced 1/4-inch thick
  • 12 (4 1/2-inch) corn tortillas
  • 1/2 cup fresh salsa
  • 1 ripe avocado, halved and sliced


  1. Preheat oven to 425° F. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
  2. Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
  3. Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.
  4. To serve, fill each tortilla with mushrooms, vegetable mixture, avocado and salsa.

Nutritional Information

  • 4Servings
  • 305Calories
  • 9gFat
  • 51gCarbohydrates
  • 9gProtein
  • 78mgSodium
  • 13gSugar
  • 9gFiber

This recipe inspired in part or in whole from here.

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  1. Amberly Selle

    This recipe was amazing! My family is new to the vegan diet and normally I don’t even like zucchini or mushrooms but this was so good I didn’t even miss “the real thing”. PS I made guacamole instead of using plain avocado and definitely recommend it.

  2. Well Vegan

    @Amberly – So glad this was a hit at your house! And thanks for the guacamole tip, sounds like the perfect addition!!!

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