Portabella and Zucchini Tacos

Jun 05, 2023June 5, 20230 1
Healthy and Delicious Portabella and Zucchini Tacos Recipe
in Taco

Prep

20 min

Cook

25 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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
6 ounces monterey jack cheese ( optional )
fresh guacamole ( optional )
fresh salsa
shredded lettuce

Nutrision Information

Servings Per Recipe
4
Calories
333
Sugar
4g
Fat
19g
This Portabella and Zucchini Tacos recipe is a great way to enjoy a vegetarian meal that is healthy and delicious. The earthy flavor of the portabellas pairs well with the crisp zucchini sticks, and the toppings add a burst of flavor and texture. This recipe can be customized to fit any dietary preferences or restrictions, making it a versatile and satisfying meal for any occasion. Whether you're a vegetarian looking for a new recipe to try, or simply looking for a healthy and flavorful meal, these tacos are sure to please!

Instructions

1.In a large bowl, combine the sliced portabella mushrooms, water, 1 teaspoon of oregano, 1 tablespoon of olive oil, and a pinch of salt and pepper. Set aside to marinate for 15 minutes.
2.In a separate bowl, toss the zucchini sticks, red onion slices, remaining oregano, and olive oil together. Season with salt and pepper.
3.Preheat oven to 375 degrees F.
4.Spread out the marinated portabella slices on a baking sheet. Roast the mushrooms for 10 to 12 minutes, or until tender and lightly browned.
5.While the mushrooms are roasting, arrange the zucchini and red onion on a separate baking sheet. Roast for 12 to 15 minutes, or until the vegetables are tender-crisp.
6.Heat the corn tortillas in a skillet over medium-high heat until they are warmed through, about 30 seconds per side.
7.Assemble the tacos by dividing the portabella and zucchini between the tortillas. Sprinkle with Monterey Jack cheese, and top with fresh guacamole, salsa, and shredded lettuce.
8.Serve immediately and enjoy!

PROS

These tacos are a healthy and delicious way to enjoy a vegetarian meal.
The combination of portabella mushrooms and zucchini is filling and satisfying, while the toppings add a burst of flavor and texture.
By using corn tortillas and omitting the cheese and guacamole, this recipe can easily be made vegan and gluten-free.

CONS

Although these tacos are healthy and vegetarian, they can be high in sodium depending on the amount of salt added to the marinade and toppings.
Make sure to use salt sparingly and choose low-sodium toppings.

HEALTH & BENEFITS

Portabella mushrooms are a great source of vitamins and minerals, including copper and potassium. They are low in calories and fat, and have been linked to reducing inflammation and supporting the immune system.
Zucchini is rich in antioxidants and anti-inflammatory properties, and can help regulate blood sugar levels and promote digestive health.

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