Prep 15 mins
Cook 45 mins
Meatiness without the meat!
- 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
- Preheat oven to 425°F 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.
- 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.
- 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.
- To serve, pile on the filling and toppings as you wish!
These tacos were great. I used pepper jack cheese and my homemade canned salsa and liked the contrast of the sweet roasted veggies with the spicy heat. I also added the optional guacamole, as that is one of my most favorite things on earth. LOL One taco was more than filling for me. I am considering using the leftover roasted veggies on pasta for a meal later in the week.
Yum! The baking sheets are totally the way to go--the mushrooms took on a super meaty taste, and the zucchini was excellent as well. I measured nothing, and replaced the oregano with some black pepper, garlic salt, and no-salt seasoning. Also, I replaced the salsa with some hot sauce. I can't wait to make this again.
Super yummy, and healthy. Thanks for the recipe!!