Portobello, Onion and Zucchini Tacos
22.7g
Net Carbs
16.0g
Protein
17.2g
Fat
8.8g
Fiber
321
Calories
Ingredients:
- 4 tortilla, medium (approx 6" dia) Corn Tortillas
- 4 slice (1 ounce) Monterey Jack Cheese
- 1 medium Red Onion
- 4 ounces Salsa
- 4 medium Zucchinis
- 1 ounce Oregano
- 2 tablespoons Extra Virgin Olive Oil
- 5 caps Portobello Mushroom Cap
Directions:
- Preheat over to 425°F.
- Remove stems and gills from portobello mushrooms and cut into 1/2-inch slices. Toss with 1 tablespoon oregano and 1 tablespoon oil; add salt and pepper to taste. Place on baking sheet.
- Cut zucchini and onions into 1/2-inch slices. Toss with remaining oregano and oil; add salt and pepper to taste. Place on baking sheet with mushrooms.
- Bake for 25 minutes until tender.
- To serve, place mixture in warmed tortillas and top with cheese and salsa.
