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

Portobello and Zucchini Tacos

Four servings • 45 minutes to prepare

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


  • 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

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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