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Portobello-and-Zucchini Tacos

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Portobello-and-Zucchini 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
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Published 2014-09-09 12:34:44 (2 years ago).

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