Portabella and Zucchini Tacos
Elevate your taco night with these vibrant and flavor-packed Portabella and Zucchini Tacos, a vegetarian delight that’s as satisfying as it is simple to prepare. Juicy portabella mushrooms and tender zucchini slices are seasoned with a smoky, spiced blend of cumin, smoked paprika, and chili powder, then sautéed to perfection for a hearty, plant-based filling. Nestled in warm corn tortillas and topped with creamy avocado, fresh cilantro, a squeeze of zesty lime, and optional crumbled queso fresco, these tacos are a fusion of bold flavors and wholesome ingredients. Ready in just 30 minutes and perfect for a quick weeknight dinner or casual get-together, these tacos deliver a deliciously healthy spin on a Mexican classic.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 2 medium Zucchini
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 8 small Corn tortillas
- 1 large Avocado
- 0.25 cup Fresh cilantro
- 1 medium Fresh lime
- 0.5 cup Crumbled queso fresco (optional)
Instructions
Clean the portabella mushrooms by wiping them with a damp cloth and removing the stems. Cut the mushrooms into 1/4-inch thick slices.
Wash the zucchinis and slice them into thin rounds, about 1/4-inch thick.
In a small bowl, mix together the cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Add the mushroom slices to the skillet and sprinkle half of the spice mixture over them. Cook for 5-6 minutes, stirring occasionally, until the mushrooms are tender and slightly browned. Remove the mushrooms from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the zucchini slices and sprinkle them with the remaining spice mixture. Cook for 4-5 minutes, stirring occasionally, until the zucchini is tender but not mushy.
Warm the corn tortillas in a dry skillet or directly over a low flame for 15-20 seconds on each side, until pliable and slightly charred if desired.
Halve and thinly slice the avocado. Chop the cilantro and slice the lime into wedges.
Assemble the tacos by layering a few slices of mushrooms and zucchini onto each tortilla. Top with avocado slices, a sprinkle of chopped cilantro, a squeeze of lime juice, and crumbled queso fresco if using.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 86 mg | 28% | |
| Sodium | 7105 mg | 309% | |
| Total Carbohydrate | 187.6 g | 68% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 46.0 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 925 mg | 71% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4249 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
