Mushroom Tacos

Mushroom Tacos

Quick, easy vegetarian tacos. I tried to give them a hearty taste with no meat so you can still add salsa, guacamole, and sour cream if you like.

Preparation Time
20 mins
Cooking Time
7 mins
Total Time
27 mins
Calories
244 Calories

Recipe Instructions

Step 1
Heat a large skillet over medium-high heat. Pour in olive oil. Add mushrooms and garlic; saute until fragrant, 1 to 2 minutes. Stir in zucchini, sun-dried tomatoes, Worcestershire sauce, onion powder, salt, and pepper; cook until flavors combine, 4 to 5 minutes.
Step 2
Preheat a griddle over medium-high heat. Cook corn tortillas until lightly toasted, about 1 minute per side. Spoon mushroom mixture over tortillas.

Ingredients

  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1 tablespoon minced garlic
  • 1 tablespoon Worcestershire sauce
  • 6 (6 inch) corn tortillas
  • 2 zucchini, cut into chunks
  • 1 (8 ounce) package sliced mushrooms (such as Monterey Mushrooms®)
  • 3 tablespoons diced sun-dried tomatoes

Categories

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