Portobello-and-Zucchini Tacos

INGREDIENTS

• 5 portobello mushrooms, stemmed and sliced 1/2 inch thick
• 2 teaspoons dried oregano
• 2 tablespoons olive oil
• 1/4 cup water
• Coarse salt and freshly ground pepper
• 4 zucchini, cut into 2-by-1/2-inch sticks
• 1 red onion, halved and sliced 1/4 inch thick
• 8 corn tortillas (4 1/2-inch size)
• 6 ounces Monterey Jack, shredded (1 1/2 cups)
• 1 cup cherry or grape tomatoes, halved or quartered