Portabella And Zucchini Tacos Recipe

Name: Portabella And Zucchini Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium portabella mushrooms, stems & gills removed, sliced 1/2 inch thick; 1/4 cup water; 2 teaspoons dried oregano, divided; 2 tablespoons olive oil, divided; coarse salt & fresh ground pepper; 4 medium zucchini, cut into 2 inch by 1/2 inch sticks; 1 medium red onion, halved & sliced 1/2 inch thick; 12 corn tortillas (4-inch size); 6 ounces monterey jack cheese (optional); fresh guacamole (optional); fresh salsa; shredded lettuce

Servings: persons

5 medium portabella mushrooms, stems & gills removed, sliced 1/2 inch thick
1/4 cup water
2 teaspoons dried oregano, divided
2 tablespoons olive oil, divided
coarse salt & fresh ground pepper
4 medium zucchini, cut into 2 inch by 1/2 inch sticks
1 medium red onion, halved & sliced 1/2 inch thick
12 corn tortillas (4-inch size)
6 ounces monterey jack cheese (optional)
fresh guacamole (optional)
fresh salsa
shredded lettuce

1
Preheat oven to 425u00b0F On a large rimmed baking sheet, combine mushrooms, water, 1 teaspoon oregano, 1 tablespoon oil, and salt & pepper to taste. On another rimmed baking sheet, toss the zucchini & onions with the remaining oregano & oil; season with salt & pepper.
2
Roast, tossing occasionally, until veggies are browned and fork-tender, 25-30 minutes. Keep an eye on them - the zucchini & onions will be done sooner than the mushrooms.
3
When roasting is almost finished, heat a small skillet over medium high heat and warm tortillas briefly on each side. This goes very quickly - you want them a bit browned but still nice and soft. Wrap warm tortillas in a clean kitchen towel until serving time.
4
To serve, pile on the filling and toppings as you wish!

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 medium portabella mushrooms, stems & gills removed, sliced 1/2 inch thick, 1/4 cup water, 2 teaspoons dried oregano, divided, 2 tablespoons olive oil, divided, and more.

Yes, Portabella And Zucchini Tacos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Portabella And Zucchini Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions