Savory Mushroom and Zucchini Tacos

Ingredients:

• 1 lb (450g) white mushrooms – chopped
• 1 package flour tortillas (or corn tortillas for gluten-free)
• 2 cups lettuce – chopped
• 2 zucchinis – chopped
• 1/2 medium yellow onion – chopped
• 1/2 cup (56g) part-skim mozzarella cheese
• 2 garlic cloves – minced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp black pepper

Instructions:

1. In a small bowl, combine the chili powder, paprika, cumin, garlic powder, and pepper.
2. Chop mushrooms, zucchini, onion, and garlic. Set aside.
3. Heat a large skillet over medium heat and add 1 tbsp olive oil.
4. Add vegetables to the skillet, sprinkle with the spice mixture, and stir-fry for 3-5 minutes until tender. Remove from heat.
5. Warm the tortillas in a dry skillet or microwave.
6. Assemble tacos: Place ¼ cup of the vegetable mixture onto each tortilla, top with 1 tbsp lettuce and 1 tbsp cheese.
7. Serve immediately with your favorite toppings.

Notes:

• Kidney-Friendly Adjustments: Limit cheese or use a low-phosphorus cheese alternative.
• Gluten-Free Option: Use corn tortillas instead of flour tortillas.
• Extra Protein: Add grilled tofu, shrimp, or chicken for a higher protein meal.
• Topping Ideas: Try fresh cilantro, lime juice, or a dollop of Greek yogurt for extra flavor.