Zucchini and Mushroom Tacos with Hatch Pepper Salsa

Zucchini and Mushroom Tacos with Hatch Pepper Salsa

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I am not a vegetarian. Not even close. However, last week I had an out-of-the-blue craving for meatless tacos, and I switched up my entire meal plan for the week just so I could make them. It’s not that I’m normally against a veggie-centric or meatless meal, I love vegetables way too much, it’s just that in my tacos, I always prefer a meat of some sort. Whether it’s beef, chicken, pork, or fried fish, doesn’t matter, but something meat or seafood based is always present, which now that I think about it, could actually be due to the fact that I have a husband who asks where the meat is, in just about everything we eat.

Category Vegetarian

Recipe Ingredients

2 Tlbs. butter, olive oil, or coconut oil, divided

¼ cup diced onion

¾ lb. zucchini, cut into bite-sized pieces

1 lb. cremini mushroom, quartered

3 garlic cloves, minced

1 Tlbs. chili powder

3 tsp. cumin

2 tsp. dried oregano

1 tsp salt

6-8 taco-sized flour or corn tortillas

¾ cup queso fresco

Sour Cream

Extra Cheese

Chopped Tomatoes

Black Olives

Lettuce

2 mild hatch peppers

1 medium onion, quartered

3 garlic cloves, skin on

14 oz. diced, stewed tomatoes

½ cup cilantro

½ tsp salt

3 Tlbs. lime juice

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