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Portobello and Zucchini Tacos

Dec 5, 2011 · by Katie Koteen · This post may contain affiliate links · 4 Comments · Modified: Apr 12, 2018

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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

  • 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

Did you make this recipe?

Tag @well_vegan on Instagram and hashtag it #wellvegan

 

Reader Interactions

Comments

  1. 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 🙂

  2. 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!

  3. 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!!!

  4. 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.

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