Nutrition balance score
Good
Glycemic Index
30
Low
Glycemic Load
42
High
Nutrition per serving
Calories938 kcal (47%)
Total Fat29.8 g (43%)
Carbs139 g (53%)
Sugars18.5 g (21%)
Protein29.3 g (59%)
Sodium2584 mg (129%)
Fiber14.9 g (53%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat broiler with top rack 6 inches from heat source. Cut onion into ½-inch thick slices, then finely chop ½ cup. Trim stem ends from mushrooms, then cut caps into quarters. Halve peppers, discard stems and seeds, then cut into ½-inch slices. Finely chop 2 teaspoons garlic.
Step 2
In a small bowl, stir to combine chopped onions, 2 tablespoons vinegar, 2 teaspoons sugar, and ½ teaspoon salt. Set aside, stirring occasionally, until ready to serve.
Step 3
On a rimmed baking sheet, toss mushrooms, peppers, and sliced onions with 4 teaspoons taco seasoning, ¼ cup oil, 1 teaspoon salt, and a few grinds of pepper. Broil on top rack, stirring halfway through, until veggies are lightly charred and tender, 8–10 minutes (watch closely).
Step 4
Meanwhile, heat a large skillet over high. Place 2 tortillas in skillet and cook until charred in spots, about 30 seconds per side. Wrap in a towel or aluminum foil to keep warm, then repeat with remaining tortillas.
Step 5
Add 2 teaspoons chopped garlic and a drizzle of oil to baking sheet with broiled veggies, tossing to combine; season to taste with salt and pepper. Divide veggies among tortillas. Serve fajita-style veggie tacos topped with pickled onions and a dollop of guacamole.
Notes
4 liked
0 disliked
Easy
Delicious
Under 30 minutes
Kid-friendly
Makes leftovers
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