Mushroom, tomato and zucchini tacos with avocado
“Quick ways with mushrooms.”
- vegetable oil
- 1 small brown onion (chopped)
- 400g minced beef
- 250g button mushrooms (thinly sliced)
- 1 ripe tomato (chopped)
- 1 zucchini (grated)
- 1 sachet taco seasoning mix (try Old El Paso)
- ¼ cup water
- 12 taco shells
- shredded iceberg lettuce
- 1 ripe avocado
A tasty twist on tacos!
Method
Preheat oven to 180C.
Heat 1 tbsp vegetable oil in a large non-stick frying pan over medium heat. Add 1 small brown onion (chopped) and cook for 3-4 minutes or until soft. Add 400g minced beef and cook, stirring often, for 6-8 minutes or until browned. Add 250g button mushrooms (thinly sliced), 1 ripe tomato (chopped), 1 zucchini (grated), 1 sachet taco seasoning mix (try Old El Paso) and ¼ cup water. Cook, stirring occasionally for 6-8 minutes.
Meanwhile, place 12 taco shells on a baking tray and heat in the oven for 8-10 minutes. In hot taco shells, place shredded iceberg lettuce and top with mushroom mixture.
Mash 1 ripe avocado and serve tacos topped with a dollop of avocado.
