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Portobello And Zucchini Tacos

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick

2 teaspoons dried oregano

2 tablespoons olive oil

Coarse salt and ground pepper

4 medium zucchini, cut into 2-by-1/2-inch sticks

1 medium red onion, halved and sliced 1/4-inch thick

12 (4 1/2-inch) corn tortillas

6 ounces (1 cup) Monterey Jack cheese, shredded

1/2 cup fresh salsa

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