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    Zucchini-Mushroom Tacos with (or without) Chorizo

    clock-icon20 minutes
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    Pixicook editorial team

    These tacos bring together the earthy flavors of mushrooms and zucchini with a hint of smoky heat. Add chorizo for extra richness or keep it vegetarian for a lighter bite.

    Ingredients for Zucchini-Mushroom Tacos with (or without) Chorizo

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Mexican Chorizo Sausage, fresh

    0 oz

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    White Onion, sliced

    each

    Substitute chevron-down

    Mushrooms, stemmed and sliced

    0 oz

    Substitute chevron-down

    Fire-Roasted Diced Tomatoes, drained

    0 oz

    Substitute chevron-down

    Chipotle Chile En Adobo, seeded

    each

    Substitute chevron-down

    Chipotle Canning Sauce

    teaspoons

    Substitute chevron-down

    Zucchini, cubed

    0 oz

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Mexican Queso Fresco, crumbled

    0 oz

    Substitute chevron-down

    Corn Tortillas, warmed

    each

    Substitute chevron-down

    Hot Sauce

    to taste

    Substitute chevron-down

    How to Make Zucchini-Mushroom Tacos with (or without) Chorizo

    1. Cook Chorizo (Optional)

    If you’re using chorizo, start by cooking it in a large skillet over medium heat. Break it up with a spoon as it cooks, which takes about 4 minutes. Once it’s browned, you can discard any excess fat. If you’re not using chorizo, simply heat a bit of oil in the skillet to begin.

    2. Sauté Onions

    Add the sliced onion to the skillet. If the pan is dry, add a little more oil. Let the onion cook for about 2 minutes until it starts to soften.

    3. Add Mushrooms

    Introduce the mushrooms to the skillet. They will absorb the flavors in the pan while they cook. Give them about 2 minutes to brown.

    4. Make Tomato-Chipotle Sauce

    Blend the drained tomatoes, seeded chipotle chile, and chipotle canning sauce until smooth. Pour the blended tomato mixture into the skillet with the onions and mushrooms. Let this cook for about 3 to 4 minutes, stirring occasionally.

    5. Cook Zucchini

    Add the zucchini cubes to the skillet. Stir everything together and let the zucchini cook until it’s tender but still crisp, about 8 to 10 minutes.

    6. Finish and Serve

    Once the zucchini is cooked, transfer the mixture to a serving bowl and sprinkle with the crumbled cheese. Serve the mixture with warm corn tortillas and a dash of hot sauce.


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