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Ingredients27 m servings 244 cals
Original recipe yields 3 servings (6 tacos)
- 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.
- Preheat a griddle over medium-high heat. Cook corn tortillas until lightly toasted, about 1 minute per side. Spoon mushroom mixture over tortillas.
Per Serving: 244 calories; 11 g fat; 33.2 g carbohydrates; 7 g protein; 0 mg cholesterol; 938 mg sodium. Full nutrition