Mexican · antipasti

Mushroom and Vegetable Tacos

Name: Mushroom and Vegetable Tacos
Cook time: 45 min
Total time: 45 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 1 carrot, finely chopped; 4 romaine or iceberg lettuce leaves, thinly sliced; 1 lb sliced Mushrooms; 6 tablespoons Olive Oil; 2 cups Onion, chopped; 1 (35g) envelope reduced salt taco seasoning mix; 12 taco shells, warmed; ¼ cup water; 1 medium zucchini, grated

“Mushroom and Vegetable Tacos is a gluten free and dairy free recipe with 12 servings. For 64 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 149 calories, 2g of protein, and 10g of fat. 1 person were glad they tried this recipe. It works well as a hor d'oeuvre. This recipe is typical of Mexican cuisine. Head to the store and pick up water, onion, reduced salt taco seasoning mix, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 26%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Mushroom and Vegetable Tacos, Mushroom and Vegetable Tacos, and Roasted Vegetable Tacos.”

total: 45 min
effort: Easy
serves: 12
ratings: New

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Ingredients

Serves 12

Carrotfinely chopped1
Iceberg lettuce leavesthinly sliced4
Mushrooms1 lb
Olive oil6 tbsp
Onionchopped2 cups
Reduced salt taco seasoning mix35 g
Taco shellswarmed12
Water¼ cup
Zucchinimedium, grated1 medium

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

8 steps · 45 min

1
Heat the oil in a large non-stick frying pan over medium-high heat.
2
Add onion and mushrooms; cook and stir for 3-4 minutes or until lightly browned.
3
Add carrot, zucchini, taco seasoning mix and water, cook and stir to mix well. Lower heat to medium, cover and cook about 4 minutes or until vegetables are tender. Uncover and bring to boil until juices evaporate. To serve, place about cup (50 mL) filling in each taco shell and top with lettuce and garnish if desired with tomato.

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