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

Portobello, Onion and Zucchini Tacos

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:

  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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