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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 1

Clean the portabella mushrooms by wiping them with a damp cloth and removing the stems. Cut the mushrooms into 1/4-inch thick slices.

Step 2

Wash the zucchinis and slice them into thin rounds, about 1/4-inch thick.

Step 3

In a small bowl, mix together the cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper.

Step 4

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Halve and thinly slice the avocado. Chop the cilantro and slice the lime into wedges.

Step 9

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.

Step 10

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1566.5g)

Amount per serving	% Daily Value*
Calories	1865.9

Total Fat 107.6g	0%
Saturated Fat 29.4g	0%
Polyunsaturated Fat 7.9g
Cholesterol 85.5mg	0%
Sodium 7104.9mg	0%
Total Carbohydrate 187.6g	0%
Dietary Fiber 42.8g	0%
Total Sugars 46.0g
Protein 55.4g	0%

Vitamin D 33.9IU	0%
Calcium 925.3mg	0%
Iron 10.7mg	0%
Potassium 4249.2mg	0%

*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.

Source of Calories

Fat: 49.9%

Protein: 11.4%

Carbs: 38.7%