Vegetable Tacos

These mini vegetable tacos are the perfect wholesome lunch! Maitake mushrooms incorporate a meaty body while the quick pickles add a crisp bite. We're sure you'll be packing this lunch joyfully all week.

Mini Vegetable Tacos. Photo by Sarah Crowder.

Mini Vegetable Tacos. Photo by Sarah Crowder.

Vegetable Tacos

Servings: 6-8 tacos

Time: 25 minutes


Taco Filling

  • 1 Tbsp canola oil

  • 1 red bell pepper, halved, sliced

  • 1 green zucchini, halved, sliced

  • ½ red onion, sliced

  • 2 bulbs young garlic, sliced (or 2 cloves garlic)

  • 1 cup maitake mushroom, chopped

  • 1 tsp kosher salt

  • 3 grinds black pepper

Crunchy Cucumber “Pickles”

  • 1 Persian cucumber, sliced thinly

  • 1 tsp kosher salt

  • 1 Tbsp mirin

To Serve

  • 8 mini 4” corn tortillas

  • ½ avocado, chopped or mashed

  • 8 grape tomatoes, halved

  • 1 lime, cut into 8 wedges

  • 1 Tbsp cilantro, chopped 


  1. Preheat oven to 400F.
  2. In large sauté pan, heat canola over medium heat until slick and shiny.
  3. Add all ingredients of taco filling and sauté on high heat until well charred, about 8-10 minutes.very soft and lightly charred, approximately 8-10 minutes.
  4. Toss cucumber slices with kosher salt and mirin. Land let sit 5 minutes.
  5. Rinse cucumbers and dry on paper towels.
  6. Place corn tortillas in a stack directly on oven rack and heat for 2minutes.
  7. Place even amounts of taco filling in each taco shell and top with cucumber “pickles”, avocado pieces, 2 halves grape tomato and cilantro. Serve with lime wedges.