Zucchini and Baby Portobello Tacos with Crisp Shredded Beets
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Cook time: 
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Serves: 4-6 tacos
  • 2-3 medium sized beets (shredded with the shredder attachment of a food processor)
  • 1 package soft corn tacos
  • ½ cup cherry tomatoes (sliced in half)
  • 2 zucchini (halved and sliced)
  • 2 cups baby portobello mushrooms (sliced thick)
  • ½ cup sour cream
  • parsley for garnish
  • 2 tbsp olive oil (1 tbsp for each vegetable tray)
  • 1 lime (quartered)
  • kosher salt
  • pepper
  1. Preheat oven to 450 F.
  2. Using two baking sheets, put shredded beets on one, and the zucchini and mushrooms on the other.
  3. Toss vegetables with a olive oil, salt and pepper.
  4. Roast the beets for about 12-15 minutes checking often to make sure they are not burning and carefully tossing with a spatula half-way through.
  5. Roast zucchini and mushrooms for 20 minutes or until golden brown, tossing the vegetables half-way through.
  6. Warm corn tacos by placing on a grill pan or skillet for 2 min per side or until grill marks appear.
  7. Scoop some of the zucchini and mushrooms onto the taco and top with beets, a few cherry tomatoes, dollop of sour cream, squirt of fresh lime juice and some parsley.
  8. Serve immediately.
Recipe by The Hanging Spoon at http://thehangingspoon.com/zucchini-and-baby-portobello-tacos-with-crisp-shredded-beets/