Portabella and Zucchini Tacos

"Meatiness without the meat!"
 
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photo by Ms B. photo by Ms B.
photo by Ms B.
Ready In:
1hr
Ingredients:
12
Serves:
4
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ingredients

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directions

  • 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!

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Reviews

  1. 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.
     
  2. 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.
     
  3. Super yummy, and healthy. Thanks for the recipe!!
     
  4. These are extremely good! I was lazy though and just threw all the vegies together, added salsa, and fried them. I used shredded cheddar cheese. Next time I will try them the roasted way because I am trying to eat healthier. Thanks for posting, I never would have thought of it.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

Thanks for visiting my page! I'm a stay-at-home wife and mother - married for 20 years with a 16-year old daughter. It seems funny to be married so long since it just feels like yesterday when my handsome groom and I walked down the aisle. I love to cook and especially bake. I bake a lot less than I used to just because it's too tempting for me to have all those goodies sitting around. But give me a good snow day, and the oven goes into high gear! I like to sew & quilt, draw & paint, read, and play word games. My husband and I are total nerds -- we Tivo Jeopardy every day. :-) We all love old movies, especially anything with Cary Grant, Fred Astaire, Jimmy Stewart, Myrna Loy, William Powell, etc. OH - and Andy Hardy movies - they're the best!
 
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