I like to serve these Portobello and Zucchini Tacos alongside a green salad with tomatoes and avocado.
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Ingredients
- 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
Instructions
- 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.
- 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).
- 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.
- 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
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.
@Amberly – So glad this was a hit at your house! And thanks for the guacamole tip, sounds like the perfect addition!!!
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!
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 🙂