Recipes

Portobello, Onion and Zucchini Tacos Recipe

Atkins Portobello, Onion and Zucchini Tacos
18g
Net Carbs
Prep Time: 10 Minutes
Style:Mexican
Cook Time: 30 Minutes
Phase: Phase 4
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
16g

Protein

17.2g

Fat

8.8g

Fiber

322cal

Calories

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INGREDIENTS

  • 5 cap Portobello Mushroom Caps
  • 1 oz Oregano
  • 2 tablespoon Extra Virgin Olive Oil
  • 4 medium Zucchini
  • 1 medium Red Onions
  • 4 slice (1 oz) Monterey Jack Cheese
  • 4 oz Salsa
  • 4 tortilla, medium (approx 6" dia) Corn Tortillas

DIRECTIONS

  1. Preheat over to 425°F.
  2. Remove stems and gills from portobello mushrooms and cut into 1/2-inch slices. Toss with 1 tablespoon oregano and 1 tablespoon oil; add salt and pepper to taste. Place on baking sheet.
  3. Cut zucchini and onions into 1/2-inch slices. Toss with remaining oregano and oil; add salt and pepper to taste. Place on baking sheet with mushrooms.
  4. Bake for 25 minutes until tender.
  5. To serve, place mixture in warmed tortillas and top with cheese and salsa.

Cooking Tip

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