Wednesday, July 31, 2013

Feed Your Beauty: Portobello and Zucchini Tacos

Mix things up a bit the next time you make tacos by swapping out meat for portobello mushrooms. Your skin will thank you for it! Mushrooms are rich in Selenium, B Vitamins, and Copper. Selenium shields newly formed skin cells from damage brought on by chemicals, inflammation, or too much time in the sun. B Vitamins support the metabolic process behind the growth of brand new skin cells. And Copper helps your body manufacture antioxidants, including those that purify your skin cells!

 

Naturally, we couldn’t pass up a chance to share an amazing mushroom based recipe with you! So check out this delicious Portobello and Zucchini Tacos recipe the next time you get the craving for Mexican food…

portobello mushroom tacos

Ingredients:

5 portobello mushrooms, stemmed and sliced 1/2 inch thick
2 teaspoons dried oregano
2 tablespoons olive oil
1/4 cup water
Coarse salt and freshly ground pepper
4 zucchini, cut into 2-by-1/2-inch sticks
1 red onion, halved and sliced 1/4 inch thick
8 corn tortillas (4 1/2-inch size)
6 ounces Monterey Jack, shredded (1 1/2 cups)
1 cup cherry or grape tomatoes, halved or quartered

 

Instructions:

Preheat oven to 425 degrees. On a rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon olive oil, and the water; season with salt and pepper. On another baking sheet, toss zucchini and onion with remaining oregano and olive oil; season with salt and pepper.

 

Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).

 

Using tongs, hold each tortilla directly over a gas flame, turning, until heated through, about 5 seconds. (Alternatively, wrap tortillas in parchment, then foil, and warm in a 350 degrees oven.)

 

To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and tomatoes.

 

Source: Martha Stewart

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