Spicy, citrusy and salty. All the qualities one wants in a taco. These are vegetarian but suitable for any meat eater.
Vegetarian Taco Filling
1 tablespoon olive oil
2 zucchini, sliced and cut in half
1 cup mushrooms, sliced
1/2 – 1 jalapeno, grated
Juice of 1 lime
salt and pepper
1 teaspoon each: dried oregano, chili powder, garlic powder
Saute olive oil, zucchini, jalapeno and mushrooms in pan about 2 minutes. Add remaining ingredients and cook until desired texture is reached. (About 5 minutes more.) Serve fajita style or fill taco shells and pile on toppings. I suggest sour cream, pico de gallo (or salsa), guacamole, shredded cheese, lettuce, black beans, rice and olives.