Charred Corn, Zucchini & Tomato Tacos

Portobello Mushroom Tacos! Meatless Monday and Taco Tuesday collide in these satisfying, spicy tacos made with with meaty portobellos and finished with a balsamic glaze.

Step 1

Heat a skillet over high heat. Add oil. Cook vegetable with a sprinkle of salt, stirring occasionally until they begin to caramelize.

Step 2

Squeeze the juice from half a lime over the vegetables, scraping up any brown bits from the pan. Set aside.

Step 3

Meanwhile, place avocado, yogurt, lime juice, salt and hot sauce in a food processor or blender and process until smooth and creamy. 

Step 4

Toast your corn tortillas either in a pan sprayed with a little oil over high heat until they begin to blister in parts.

Step 4

Divide mixture evenly among tortillas. Sprinkle with cheese. Drizzle with Avocado-Yogurt Crema & embellish with toppings if desired.

Full ingredient list and instructions in the post!



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