zucchini tacos

The best zucchini tacos ever, made of grilled corn and zucchini, tempeh taco meat and black beans merged together with creamy avocado dressing.

Grilled Zucchini and Corn Tacos

whole wheat tortillas (or corn tortillas. toasted)

tempeh taco meat

corn and black bean salad with zucchini

avocado dressing

lime

Salt and black pepper (to taste)

cilantro (to garnish)

(to garnish)

Assemble your tacos: Distribute tempeh taco meat, corn and black bean salad with zucchini among toasted tortillas. Top with avocado dressing. Season with lime juice, salt and freshly ground black pepper. Garnish with fresh cilantro and jalapeño slices (optional). Enjoy!

The ultimate summer taco with sautéed zucchini, onion, and bell pepper, seasoned with herbs, spices, and fresh lime juice! Just 10 ingredients required! Vibrant, light, flavorful!

Vibrant Bell Pepper and Zucchini Tacos

Tbsp olive oil ((or sub avocado oil))

zucchini,

yellow

red bell

tsp sea salt

garlic powder

oregano

tsp red pepper flakes ((plus more to taste))

Tbsp lime juice

corn tortillas

Black beans

Guacamole

Magic Green Sauce ((or chimichurri))

Easy Red Salsa

Vegan Sour Cream

cilantro

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.

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.

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.

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.

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).

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

YUMMEE! Didn’t change a thing. I used canned black beans but made the garlicky guacamole which was an excellent addition!

I just made these, without any additions to the recipe, other than my husband added sour cream to his.  I was surprised at just how flavorful they were considering the the few number of simple ingredients.  The veggies were perfectly browned and the onions were slightly caramelized.  We used a few different types of peppers and zucchini, all freshly picked from the garden!  I’ll make this again.  Quick, easy and very tasty!  Thanks for the recipe!

This recipe was so delicious!!! Definitely recommend! Quick and easy to make! We added jalapeños and hot sauce (we like spicy !! Haha)

I made these yesterday with guacamole and added some srirarcha mayo. Omg they were so tasty! Caught myself a few hours later just craving them hahahahah (I'm not a very vegetarian person either so that's says something right?). Can't wait to make these again with the red salsa :)

Great summer dinner with fresh guacamole! It was a hit. Extra lime juice in both the veggies and guacamole made it super delicious. :)

I made this last night. Wonderful flavors. I would definitely make it again! Great way to use  zucchini and peppers from the garden. I served it with tacos made from chickpea flour, salsa and lime. Unfortunately I was out of avocados. Delicious recipe as usual!

https://www.youtube.com/watch?v=USrR3dL9i6Q

The ultimate summer taco with sautéed zucchini, onion, and bell pepper, seasoned with herbs, spices, and fresh lime juice! Just 10 ingredients required! Vibrant, light, flavorful!

Full Recipe: https://minimalistbaker.com/vibrant-bell-pepper-and-zucchini-tacos/
 
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