Portobello-and-Zucchini Tacos

0406_edf_zucchinitacos_l

Prep Time 15m Total Time 45m

Ingredients in this Recipe

1 medium red onion, halved and sliced 1/4 inch thick
1/2 cup fresh salsa
12 (4 1/2 inch) corn tortillas
2 tablespoons olive oil
2 teaspoons dried oregano
4 medium zucchini, cut into 2 by 1/2 inch sticks
5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
6 ounces (1 cup) Monterey Jack cheese, shredded
Coarse salt and ground pepper

Recipe Preparation

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