Portobello And Zucchini Tacos

Portobello And Zucchini Tacos

Portobello And Zucchini Tacos


Serves 4

Details
  • Servings:   4
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • mexican
Ingredients
  • 5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
  • 2 teaspoons dried oregano
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 4 medium zucchini, cut into 2-by-1/2-inch sticks
  • 1 medium red onion, halved and sliced 1/4-inch thick
  • 12 (4 1/2-inch) corn tortillas
  • 6 ounces (1 cup) Monterey Jack cheese, shredded
  • 1/2 cup fresh salsa
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