Zucchini and Mushroom Tacos with Hatch Pepper Salsa
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 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
Optional Toppings:
  • 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
  1. Heat a large non-stick skillet to a medium-high heat. Add 1 tablespoon butter. Add onion and zucchini. Cook until zucchini are golden brown, but still crisp, and onion is slightly softened, about 2-3 minutes. Remove from a pan. Add remaining butter to pan and add mushrooms. Cook until brown, about 4-5 minutes. Add zucchini back to the pan, along with garlic, chili powder, cumin, oregano and salt. Cook another, 1-2 minutes until garlic is soft, and seasoning has covered the veggies. Season with salt and pepper.
  2. Spoon filling into tacos, drizzle with salsa and cheese. Add other toppings if you'd like.
For the salsa
  1. Preheat oven to 500 degrees. Put peppers, onions and garlic on a baking sheet. Roast until peppers are slightly charred, turning with tongs as needed. It should take about 15 minutes. If garlic starts to get too brown, pull out.
  2. Transfer peppers, onions and garlic to a bowl. Cover with plastic and let steam for 5 minutes. Peel skin off peppers,and discard stems and seeds.
  3. Add peppers, onions, garlic, tomatoes, cilantro, salt, and lime juice to a food processor. Pulse until you reach desired consistency. Season to taste with salt and pepper.
  4. Preheat oven to 500 degrees. Arrange peppers, quartered
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/zucchini-mushroom-tacos-hatch-pepper-salsa/