10
180
50

Ingredients

  • 2 tablespoons olive oil
  • 1 onion (medium, finely chopped)
  • 1 large carrot (peeled and grated)
  • 1 medium zucchini (grated)
  • 1 pound sliced mushrooms
  • 35 grams taco seasoning mix (reduced salt)
  • 1/4 cup water
  • 12 taco shells (warmed)
  • 4 romaine (or iceberg lettuce leaves, thinly sliced)
  • diced tomato (Garnish: finely, optional)

Directions

  1. 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 ¼ cup (50 mL) filling in each taco shell and top with lettuce and garnish if desired with tomato. Serve with guacamole if desired.
  2. Makes 12 tacos
  3. Tips: 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 350ºF (180º) for 10 minutes or until hot.
  4. Variation: Taco Salad: Reduce oil to 1 tbsp (15 mL); add ½ 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.
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NutritionView more

180Calories
Sodium14%DV340mg
Fat11%DV7g
Protein10%DV5g
Carbs8%DV25g
Fiber28%DV7g

PER SERVING *

Calories180Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat1.5g8%
Trans Fat
Cholesterol
Sodium340mg14%
Potassium780mg22%
Protein5g10%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate25g8%
Dietary Fiber7g28%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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