Mushroom And Vegetable Tacos

• 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

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 1/4 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 350u0b0F (180u0b0) for 10 minutes or until hot.
4. Variation: Taco Salad: Reduce oil to 1 tbsp (15 mL); add 1/2 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.

olive oil, onion, carrot, zucchini, mushrooms, taco, water, taco, tomato

Taken from www.yummly.com/recipe/Mushroom-and-Vegetable-Tacos-1665547 (may not work)