Vibrant Bell Pepper and Zucchini Tacos

Step 1

Place the oil in a large cast iron skillet and turn to medium heat. When the oil is hot, place zucchini slices flesh side down in the skillet without overlapping (work in batches as needed). Cook undisturbed for 2-3 minutes, until browned (see photo). Flip the zucchini to brown the other side (a fork works best for flipping). Transfer to a plate and repeat with remaining zucchini until all of the zucchini is seared.

Step 2

Add the onion to the skillet and cook for 5-6 minutes, tossing occasionally, until softened and beginning to brown. Add the bell pepper and cook until tender but with a little bite remaining — about 2-3 more minutes.

Step 3

Turn heat to low. Return the zucchini to the skillet and add the salt, garlic powder, oregano, red pepper flakes, and lime juice. Toss to coat and heat through, then remove from heat. Taste and adjust as needed, adding more salt for balance, red pepper flakes for heat, or lime juice for acidity.

Step 4

Warm tortillas by wrapping in a damp paper towel (or kitchen towel) and microwaving for 30 seconds - 1 minute. If using fresh or homemade tortillas, you can warm them one at a time in a cast iron skillet over high heat (or on a hot grill) for 10-20 seconds on each side (or until just warmed), then wrap in a towel to keep warm until serving.

Step 5

Divide the filling between the warmed tortillas and serve as is or with toppings or sides of your choice (black beans and guacamole are our favorites).

Step 6

Best when fresh. Leftover filling will keep stored in a sealed container in the refrigerator for 3-4 days. Not freezer friendly.