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Makes 12 Tacos
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Mushroom and Vegetable Tacos

Contributed by: News Canada

(NC) - Tacos make a quick meal or great snacks. In this recipe grated vegetables replace the beef so it is a great way to increase vegetable consumption for your family. However, if desired, add beef as directed in the variation for Taco Salad.

Mushroom and Vegetable Tacos
Preparation Time: 15 minutes - Cooking Time: 8 minutes


  • 2 tbsp olive oil 25 mL
  • 1 medium onion, finely chopped 1
  • 1 large carrot, peeled and grated 1
  • 1 medium zucchini, grated 1
  • 1 lb sliced Mushrooms 500 g
  • 1 (35g) envelope reduced salt taco seasoning mix 1
  • 1/4 cup water 50 mL
  • 12 taco shells, warmed 12
  • 4 romaine or iceberg lettuce leaves, thinly sliced 4


  • finely diced tomato (optional)


Heat the oil in a large non-stick frying pan over medium-high heat. Add onion and mushrooms; cook and stir for 3-4 minutes or until lightly browned. Add carrot, zucchini, taco seasoning mix and water, cook and stir to mix well.

Lower heat to medium, cover and cook about 4 minutes or until vegetables are tender. Uncover and bring to boil until juices evaporate.

To serve, place about 1/4 cup (50 mL) filling in each taco shell and top with lettuce and garnish if desired with tomato. Serve with guacamole if desired.


To save time, buy pre-sliced mushrooms and grate carrot and zucchini in food processor. To warm taco shells separate and place the shells onto a baking tray and heat in 350F (180) for 10 minutes or until hot.


Taco Salad: Reduce oil to 1 tbsp (15 mL); add 1/2 lb (250 g) lean ground beef with onion and cook, stirring often until beef is browned; then add mushrooms, carrot and zucchini and continue as directed above. Serve hot mixture over salad greens; top with sour cream and chopped green onions. Garnish plate with tomato wedges and taco chips.

For more delicious recipe ideas visit Mushrooms Canada at

Serving Size: Makes 12 Tacos



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