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Mushroom Tacos

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"Quick, easy vegetarian tacos. I tried to give them a hearty taste with no meat so you can still add salsa, guacamole, and sour cream if you like."
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27 m servings 244 cals
Original recipe yields 3 servings (6 tacos)


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  1. Heat a large skillet over medium-high heat. Pour in olive oil. Add mushrooms and garlic; saute until fragrant, 1 to 2 minutes. Stir in zucchini, sun-dried tomatoes, Worcestershire sauce, onion powder, salt, and pepper; cook until flavors combine, 4 to 5 minutes.
  2. Preheat a griddle over medium-high heat. Cook corn tortillas until lightly toasted, about 1 minute per side. Spoon mushroom mixture over tortillas.

Nutrition Facts

Per Serving: 244 calories; 11 g fat; 33.2 g carbohydrates; 7 g protein; 0 mg cholesterol; 938 mg sodium. Full nutrition

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