Entrees
Gluten-free
Vegetarian
Nut-free
Mexican

Portobello, Onion and Zucchini Tacos

DifficultyEasy
Yield4 servings
Prep10 mins
Cook30 mins

22.7g

Net Carbs

16.0g

Protein

17.2g

Fat

8.8g

Fiber

321

Calories

Colorful veggie tacos with zucchini, mushrooms, red onion, and shredded cheese on a decorative platter with salsa and tortillas.
Four veggie tacos in yellow corn tortillas topped with zucchini, mushrooms, red onion, salsa, and shredded cheese on a colorful platter.

Ingredients:

  • 5 portobello mushroom caps (420g)
  • 1 ounce fresh oregano, divided
  • 2 tablespoons olive oil, divided
  • 4 medium zucchini (784g)
  • 1 medium red onion (110g)
  • 4 medium (~ 6" diameter) corn tortillas
  • 4 ounces Monterey Jack cheese
  • 4 ounces salsa

Directions:

  1. Preheat over to 425°F.
  2. 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.
  3. 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.
  4. Bake for 25 minutes until tender.
  5. To serve, place mixture in warmed tortillas and top with cheese and salsa.

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