With Cinco de Mayo coming up on Thursday, I wanted to share with you a delicious, healthy and easy taco recipe that will even satisfy the meat-lovers in your life!
Admittedly, I’m not a huge fan of meat. But, I know that my husband is so I’ve been trying to come up with hearty vegetarian dishes that don’t make him miss the meat. Portabella mushrooms can be a great substitute for meat because they are thick and meaty, just like a steak. Well, maybe not just like a steak, but you get the idea 😉 And when you roasted vegetables like these {I used the portabella mushrooms, red onion and zucchini} and season them with your favorite seasoning {cumin, chili powder or just salt and pepper} it really takes on the flavors of a piece of meat, but much healthier!
Roasted Vegetable Tacos
{what you will need}
16 ounces portabella mushrooms {I bought the ones that are already sliced}
2 zucchini, chopped
1 red onion, sliced
1 avocado, diced
1 pint cherry tomatoes, halved
shredded Monterey Jack cheese, for garnish
Tortillas {I used corn}
Spices of choice {cumin, chili powder, salt and pepper, etc…}
2-3 tablespoons olive oil
Any other taco toppings you desire
{directions}
Preheat the oven to 450 degrees. Add the portabella mushrooms, zucchini and red onion to a large bowl and mix with olive oil and spices of choice. Transfer vegetable mixture to rimmed baking dish that has been lightly coated with cooking spray. Roasted for 20-25 minutes, stirring the vegetables at least two times. Meanwhile, wrap the tortillas in foil and place in the oven for about 5 minutes to warm. To assemble tacos: add the roasted vegetable mix and top with the cherry tomatoes, avocado and cheese, if desired. Makes about 6 tacos.
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Here are a few of my other favorite Mexican dishes to celebrate Cinco de Mayo:
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Thanks for stopping by and Happy Cinco de Mayo cooking!