I randomly found a recipe for sheet pan portobello tacos over 10 years ago and it comes into rotation when we’re feeling like we want to: #1 eat light and #2 make something super easy.
Like everything else, it has morphed into a completely different recipe and I don’t even remember what the original was. But, I love this so much. My kids are mushroom superfans, so they’re always excited when I make this.
Granted my daughter never eats a taco as a taco, it’s usually in pieces. She has everything scattered on her plate. I don’t care, as long as she eats it. Our son, on the other hand, is actually starting to eat things they way they were meant to be eaten.
All you need for this is a rimmed cookie sheet and some tin foil. You end with a relatively clean kitchen.
First off, wash and scrub your veggies and preheat your oven to 425.
Take the stems off the portobello mushrooms (here I used mini portobellos) and cut them in 1/4 inch slices. Take your zucchini and yellow squash and cut into 1/2 inch sticks. Now, the purple onion into 1/2 inch slices. Roughly chop basil.
Toss everything on a rimmed cookie sheet with a drizzle of olive oil (about 1 tablespoon or so). Salt and pepper to taste.
Bake in preheated oven for 15 minutes, take it out and toss really well (especially your mushrooms, if anything is going to burn it’s these). Now, wrap your corn tortillas in a foil packet and place right on top of the pan. Cook everything another 10 minutes.
While it’s cooking, set your table and get everything ready….any cheese you want to add along with salsa. This dish gets cold really quickly after you take it out of the oven.
Now, line up your corn tortillas and make your tacos. Add some cheddar jack if you like and definitely salsa. A squeeze of lime adds great flavor.
You’ll love the texture of portobello tacos. I don’t know why we don’t see these around more often. They’re so good!
Enjoy!
xo-Megan
P.S.–Pin this for later!
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
people
|
- 24 oz portobello mushrooms stems removed and sliced into 1/4 inch pieces
- 1 zucchini squash sliced into 1/2 inch sticks
- 1 yellow squash sliced into 1/2 inch sticks
- 1 purple onion cut into 1/2 slices
- 1/2 bunch fresh basil leaves roughly chopped
- 8 corn tortillas
Ingredients
|
- Toss everything except tortillas on a rimmed cookie sheet with a drizzle of olive oil (about 1 tablespoon or so). Salt and pepper to taste. Bake in preheated oven at 425 degrees for 15 minutes, take it out and toss really well. Wrap corn tortillas in a foil packet and place right on top of the pan. Cook everything another 10 minutes.
- Assemble vegetables in corn tortillas and top with salsa and cheese (optional).
