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+ servings

Zucchini and Baby Portobello Tacos with Crisp Shredded Beets

The Hanging Spoon
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 4 -6 tacos


  • 2-3 medium sized beets shredded with the shredder attachment of a food processor
  • 1 package soft corn tacos
  • ½ cup cherry tomatoes sliced in half
  • 2 zucchini halved and sliced
  • 2 cups baby portobello mushrooms sliced thick
  • ½ cup sour cream
  • parsley for garnish
  • 2 tbsp olive oil 1 tbsp for each vegetable tray
  • 1 lime quartered
  • kosher salt
  • pepper


  • Preheat oven to 450 F.
  • Using two baking sheets, put shredded beets on one, and the zucchini and mushrooms on the other.
  • Toss vegetables with a olive oil, salt and pepper.
  • Roast the beets for about 12-15 minutes checking often to make sure they are not burning and carefully tossing with a spatula half-way through.
  • Roast zucchini and mushrooms for 20 minutes or until golden brown, tossing the vegetables half-way through.
  • Warm corn tacos by placing on a grill pan or skillet for 2 min per side or until grill marks appear.
  • Scoop some of the zucchini and mushrooms onto the taco and top with beets, a few cherry tomatoes, dollop of sour cream, squirt of fresh lime juice and some parsley.
  • Serve immediately.
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