Baby Bella & Zucchini Tacos

In our house, tacos are one of our favorite go-to’s. I mean, we literally NEVER get tired of them. So, I’m always looking for new ways to make them and I’ve discovered that I REALLY like veggie tacos.

My husband has never been a fan of zucchini and was fairly skeptical of the idea of SQUASH in his taco. However, I was confident I could create a zucchini taco he would love. And I did it. The key is this: tons of flavor, mild heat, and the onions, garlic, and mushrooms that really shine through. Fill up your favorite tortilla (I like corn and my husband likes flour, so we use both), add some sharp cheddar cheese, perfectly ripened, buttery avocado, fresh tomato, your favorite salsa, and sour cream, and you have a flavor explosion like no other.

I have no doubt that if you like tacos even a little bit, you will fall in love with this veggie version. And seriously, what better way to eat more vegetables than in something you actually WANT to eat a dozen of.

Warning: You may need a bath for your face and your hands afterward because these are insanely messy.

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Baby Bella & Zucchini Tacos

Course Main Course

Cuisine Mexican

Keyword mexican, mushrooms, tacos, vegetarian, zucchini

Prep Time 16 minutes minutes

Cook Time 14 minutes minutes

Total Time 30 minutes minutes

Servings 8 tacos

Ingredients

• 1 small container baby bella mushrooms, sliced
• 1/2 cup onion, diced
• 3 small to medium zucchini, sliced
• 3 tbsp. olive oil
• 1 tbsp. fresh minced garlic
• 1 tbsp. cumin
• 1 tbsp. chili powder
• 1 tsp. onion powder
• 1 tsp. fresh ground pepper
• 2 tsp. salt
• 8 corn or flour tortillas

Instructions

• Combine mushrooms, zucchini, and onions in a bowl. Drizzle with olive oil and toss to evenly coat.

  Spread out on a greased baking sheet.

  Mix together cumin, chili powder, onion powder, pepper, and salt.

  Sprinkle the seasonings evenly over the vegetables, and stir to evenly coat each piece. Sprinkle the minced garlic on top.

  Broil on high for 10 minutes, remove from oven to stir and flip veggies, then broil on high for 4 more minutes. You may want to transfer the veggies to a strainer before serving to drain off some the water that will come out of the mushrooms and zucchini while cooking. 

  Serve in *warm corn or flour tortillas, topped with the recommended toppings.

  Recommended toppings: shredded cheese, avocado, fresh tomato, salsa, and sour cream.  
  

  *To warm tortillas, wrap in foil and heat in the oven until warm, or add a tbsp. of oil to a skillet and lightly fry them on medium heat till hot.