- 8 oz pkg of bella mushrooms (1/2 diced, 1/2 sliced)
- 1 tsp avocado oil (optional)
- 1 tsp liquid smoke
- 1 zucchini, diced
- 1 large tomato, diced
- 1 cup salsa, gluten-free
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp pink Himalayan salt
Sauté mushrooms in avocado oil or in their own sweat and liquid smoke. Set aside.
In a separate pan heat zucchini, diced tomato, and salsa, and cover. After about 8-10 minutes, when zucchini has softened and become translucent, add seasonings. Simmer for 2 minutes. Add mushrooms. Simmer for 8-10 minutes leaving the lid off to allow the sauce to thicken. Stir often.
Use your favorite taco shell. We used Siete almond flour tortillas. Or use a lettuce wrap to keep it oil-free. Add the mushroom and zucchini sauce and your favorite fillings. We added our homemade non-dairy cheddar cheese, salsa, fresh diced tomatoes, hummus, and avocados.