Zucchini and Portabella mushroom tacos

zucchini and portabella tacos

Evidently, I am a taco lover, this will be my second taco recipe blog. There are so many taco-filling combinations it was inevitable. This recipe is great for when you want something on the lighter side. If you want to make it heartier you can always add beans, tofu, or mock meats.

Ingredients

• 1 medium-sized zucchini

• 1/2 a yellow onion

• 2 large portabella mushrooms

• 1/2 teaspoon of red pepper flakes (optional)

• 1 tablespoon garlic and herb seasoning

• 1/2 teaspoon of sweet paprika

• 1 teaspoon of chili powder

• kosher salt to taste

• 2 to 3 tablespoons of olive oil

• flour or corn tortillas (if using flour make sure to check the ingredients)

• spicy guacamole (optional)

• salsa (optional)

Directions

• Add 2 tablespoons of olive oil to the pan preheat over medium heat

• Add red pepper flakes to the pan

• While the pan is heating up clean and chop zucchini, portabella mushrooms (cut off stems and discard), and onion into bite-sized pieces

• Add onions to the pan and saute for 2 to 3 min until they start to become translucent

• Add zucchini to the pan and stir with onions

• Add garlic and herb seasoning, chili powder, and sweet paprika to the mixture and stir, let cook for 4 min stirring occasionally

• Add portabella mushrooms to the pan and stir in with the other vegetables, after cooking for 2 minutes add kosher salt (optional) and stir, if the pan seems a little dry add another tablespoon of olive oil. Cook for 4 more minutes and remove from heat

• Warm your tortillas up either in a pan on medium-low heat for 30 to 60 seconds per side or wrap tortillas in a paper towel and put them in the microwave for 30 seconds

• Spread guacamole on a tortilla, add zucchini and portabella mixture, add toppings and enjoy

  
  Enjoy makes about 4 servings