Portobello and Zucchini Tacos

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.

Cook time and Prep time: 50 min

Makes approx 6 tacos

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