Mushroom and Vegetable Tacos

Mushroom and Vegetable Tacos

Mushroom and Vegetable Tacos

45 minutes

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Details
  • Servings:   12
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   4 Points
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Cuisine
  • Mexican
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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Ingredients
  • 1 carrot, finely chopped
  • 4 romaine or iceberg lettuce leaves, thinly sliced
  • 1 lb sliced Mushrooms
  • 6 tablespoons Olive Oil
  • 2 cups Onion, chopped
  • 1 (35g) envelope reduced salt taco seasoning mix
  • 12 taco shells, warmed
  • ¼ cup water
  • 1 medium zucchini, grated
Instructions

Heat the oil in a large non-stick frying pan over medium-high heat.

Add onion and mushrooms; cook and stir for 3-4 minutes or until lightly browned.

Add carrot, zucchini, taco seasoning mix and water, cook and stir to mix well. Lower heat to medium, cover and cook about 4 minutes or until vegetables are tender. Uncover and bring to boil until juices evaporate. To serve, place about cup (50 mL) filling in each taco shell and top with lettuce and garnish if desired with tomato.

Serve with guacamole if desired.Makes 12 tacos

Tips: To save time, buy pre-sliced mushrooms and grate carrot and zucchini in food processor. To warm taco shells separate and place the shells onto a baking tray and heat in 350F (18

for 10 minutes or until hot.Variation: Taco Salad: Reduce oil to 1 tbsp (15 mL); add lb (250 g) lean ground beef with onion and cook, stirring often until beef is browned; then add mushrooms, carrot and zucchini and continue as directed above.

Serve hot mixture over salad greens; top with sour cream and chopped green onions.

Garnish plate with tomato wedges and taco chips.For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.

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