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Easy Roasted Mushroom and Zucchini Taco Recipe

Fast & Easy Dinner: Portobello and Zucchini Tacos

When I go out for Mexican food, I love to order unhealthy dishes like queso dip, nachos, or a heaping plate of carnitas. However, when I make Mexican at home, I favor light and fresh dishes like these veggie tacos.

They're filled with roasted mushrooms and zucchini, resulting in a taco that's hearty, but not fatty. To make them really figure-friendly, serve with homemade salsa or pico de gallo. Enjoy these simple and scrumptious tacos tonight! Get the recipe.

Portobello and Zucchini Tacos

Portobello and Zucchini Tacos

Easy Roasted Mushroom and Zucchini Taco Recipe 2010-01-18 17:13:29

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
6 ounces (1 cup) Monterey Jack cheese, shredded
1/2 cup fresh salsa

Directions

  1. Preheat oven to 425 degrees. 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.
  2. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
  3. 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).
  4. 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.
  5. To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.

Serves 4.

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