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    Home » Recipe

    Portobello and Zucchini Tacos

    Dec 5, 2011 · by Katie Koteen · Modified: Aug 25, 2022

    Jump to Recipe·Leave a Review

    I like to serve these Portobello and Zucchini Tacos alongside a green salad with tomatoes and avocado.

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    Portobello and Zucchini Tacos

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    • Author: Well Vegan
    • Prep Time: 15 mins
    • Cook Time: 30 mins
    • Total Time: 45 minutes
    • Yield: 4 1x
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    Ingredients

    Scale
    • 5 medium portobello mushrooms, stems and gills removed, sliced ½ inch thick
    • 2 teaspoons dried oregano
    • 2 tablespoons olive oil
    • Coarse salt and ground pepper
    • 4 medium zucchini, cut into 2-by-½-inch sticks
    • 1 medium red onion, halved and sliced ¼-inch thick
    • 12 (4 ½-inch) corn tortillas
    • ½ cup fresh salsa
    • 1 ripe avocado, halved and sliced

    Instructions

    1. Preheat oven to 425° F. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and ¼ 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.


    Nutrition

    • Serving Size: 4
    • Calories: 305
    • Sugar: 13
    • Sodium: 78
    • Fat: 9
    • Carbohydrates: 51
    • Fiber: 9
    • Protein: 9
    • Cholesterol: 0

     

    Reader Interactions

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    1. leigh

      May 08, 2017 at 6:27 am

      i think your recipes look delicious but i won't be spending time on this site because the font is too small. please correct it and Ill be back!

      Reply
      • Well Vegan

        May 08, 2017 at 9:23 am

        Hi Leigh! You're absolutely right. That was too small! I've made it larger, let me know if we need to go even bigger 🙂

        Reply
    2. Well Vegan

      April 16, 2014 at 5:17 pm

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

      Reply
    3. Amberly Selle

      October 11, 2012 at 7:59 pm

      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.

      Reply

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