These tacos were so yummy and an excellent change and flavor to your traditional tacos! A must try!

Ingredients

  • 4 medium portobello mushrooms (or 10-15 baby bella mushrooms), stems removed, sliced 1/2 inch thick
  • 2 tsp dried oregano
  • 2 tbsp grape seed oil oil
  • 1/2 tsp ground cumin
  • 1/2 tsp taco seasoning (we use blend-it-up brand)
  • Sea salt and ground pepper to taste
  • 2 zucchini, cut into 2 inch sticks
  • 1/2 medium red onion, sliced 1/4-inch thick
  • 6 corn taco shells
  • Fresh salsa
  • Guacamole

Directions

  1. Preheat oven to 425 degrees.
  2. On a large rimmed baking sheet, toss mushrooms with 1 tsp oregano, 1 tbsp oil, 1/4 tsp cumin, 1/4 tsp taco seasoning, sea salt and black pepper.
  3. On another rimmed baking sheet, toss zucchini and onion with remaining tsp oregano, tbsp grape seed oil, 1/4 tsp cumin, 1/4 tsp taco seasoning, sea salt and black pepper.
  4. Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 20 to 25 minutes
  5. To serve, fill each taco shell with mushrooms, vegetable mixture, salsa and guacamole.
Makes approx 6 tacos
Cook time and Prep time: 50 min
Recipe courtesy of Martha Stewart Living with adjustments made by me!!!