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.
- 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
- 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.
- 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, shredded cheese, and salsa.
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