Summer Squash and Portobello Taco

Serves 6


1 tablespoon canola oil
1 tablespoon avocado oil
1 white onion, chopped fine
2 zucchinis, chopped fine
1 portabella mushroom, chopped fine
1 red bell pepper, chopped fine
1 jalapeño, chopped fine
Juice and zest of 1 lime
1 tablespoon cumin
Tortillas, soft or hard, for serving
Monterey Jack cheese (optional)
Avocado (optional)


In a large sauté pan, over medium heat, add canola oil and avocado oil. Sauté onion until translucent, 5 minutes. Add zucchini, peppers and jalapeño and cook, about 3-4 minutes more. Add the portabellas and cook another few minutes (3-4). Add lime juice, zest, cumin and season with salt. Serve with tortillas. Garnish with cheese and avocado.