Zucchini and Mushroom Tacos

Prep Time: 8-10 minutes | Cook Time: 15 minutes | Serves 4

Ingredients

• 2 Tablespoons butter, olive oil, or coconut oil, divided
• ¼ cup diced onion
• 1 pound zucchini, cut into bite-sized pieces
• 1.5 pound crimini mushrooms, quartered
• 2-3 radishes, thinly sliced
• cilantro, for garnish
• 3 garlic cloves, minced
• 1 Tablespoon chili powder
• 3 teaspoon cumin
• 2 teaspoon dried oregano
• 1 teaspoon salt
• 6-8 taco-sized flour or corn tortillas
  
• Optional Toppings: Salsa, Cheese, Sour Cream, Lettuce, Hot Sauce, Avocado

Instructions

1. Prep veggies: halve zucchini lengthwise and cut into half moons, quarter mushrooms, dice onion, chop cilantro, slice radish.
2. Heat a large non-stick skillet to a medium-high heat. 
3. Add 1 tablespoon butter or oil, onion and zucchini. 
4. Cook until zucchini are golden brown, but still crisp, and onion is slightly softened, about 2-3 minutes. Remove from a pan.
5. Add remaining butter or oil to pan and add mushrooms. Cook until brown, about 4-5 minutes.
6. While veggies are cooking, warm your tortillas and then set aside in foil until ready to serve.
7. Add zucchini back to the pan, along with garlic, chili powder, cumin, oregano and salt.
8. Cook another, 1-2 minutes until garlic is soft, and seasoning has covered the veggies. Season with salt and pepper.
   
9. Serve family style and allow everyone to build their own tacos!