Mushroom Tacos
Ingredients
- 2 tablespoons olive oil ⓘ
- 1 (8 ounce) package sliced mushrooms (such as Monterey Mushrooms(R)) ⓘ
- 1 tablespoon minced garlic ⓘ
- 2 zucchini, cut into chunks ⓘ
- 3 tablespoons diced sun-dried tomatoes ⓘ
- 1 tablespoon Worcestershire sauce ⓘ
- 1 teaspoon onion powder ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon ground black pepper ⓘ
- 6 (6 inch) corn tortillas ⓘ
Instructions
- 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.
- Preheat a griddle over medium-high heat. Cook corn tortillas until lightly toasted, about 1 minute per side. Spoon mushroom mixture over tortillas.
Nutrition & Diet Analysis (per serving)
546
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).