Mushroom Tacos - cooking recipe

Ingredients

2 tablespoons olive oil
1 (8 ounce) package sliced mushrooms (such as Monterey Mushrooms(R))
1 tablespoon minced garlic
2 zucchini, cut into chunks
3 tablespoons diced sun-dried tomatoes
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
6 (6 inch) corn tortillas

Preparation

Heat a large skillet over medium-high heat. Pour in olive oil. Add mushrooms and garlic; saute until fragrant, 1 to 2 minutes. Stir in zucchini, sun-dried tomatoes, Worcestershire sauce, onion powder, salt, and pepper; cook until flavors combine, 4 to 5 minutes.
Preheat a griddle over medium-high heat. Cook corn tortillas until lightly toasted, about 1 minute per side. Spoon mushroom mixture over tortillas.