Name: Vegetarian Tacos (with Zucchini and Corn)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 tablespoons avocado oil ((or another high heat oil)); 1 diced shallot ((about 1/4 cups)); 3 minced garlic cloves; 2 diced zucchini ((about 3 cups)); 1 diced yellow squash ((about 1 1/2 cups)); 1 1/2 cups fresh corn kernels ((from 2 cobs)); 2 tablespoons minced cilantro; 1 lime (juiced); salt and pepper to taste; 12 (5") corn tortillas (warmed and slightly charred); 1/2 recipe for tomatillo salsa; 1 cup crumbled queso fresco; 1/2 cup minced cilantro leaves; 4 limes (cut into wedges)

Vegetarian tacos on a platter with the zucchini and corn filling on the side.

Like our Baja Fish Tacos or Beer Battered Shrimp Tacos, zucchini and corn get an instant upgrade when served nestled into a crispy, charred corn tortilla. While tacos often have a protein like ground beef, chicken, fish, or shrimp, we took on the challenge of making a vegetarian taco––perfectly light, loaded with fresh ingredients, and with a burst of bright flavors from a pile of toppings like homemade tomatillo sauce, cilantro, lime, and creamy queso fresco.

If your garden is overflowing with zucchini and you have a roadside sweet corn stand on your way home (or are making a trip to the grocery store this week), add these tacos to your list. The zucchini, squash, and corn take just minutes to saute, and the whole thing, toppings and all comes together in under 30 minutes. These are perfect for a light weekend lunch or to serve on a hot sunny day (margarita or Michelada optional!).

How to Make Our Vegetarian Tacos

Ingredients

Process

Vegetable Mixture

Place a large, heavy bottom skillet over high heat. Once hot, add oil. Add shallots and garlic and sauté for 30 seconds. Add zucchini and yellow squash and continue to sauté for 3 to 4 minutes. Season with salt and pepper.
Add corn and continue to cook for an additional 3 to 4 minutes. Season with salt and pepper and toss together.

Vegetarian taco filling being cooked in a skillet.

Zucchini and squash in a skillet being cooked.

Remove from heat and stir in cilantro and lime juice.

Vegetarian taco mixture in a skillet being cooked.

Assembly

Smear some salsa onto the center of a tortilla.
Top with a couple of spoonfuls of the vegetable mixture.

A corn tortilla on a plate with tomatillo salsa smeared on it.

A corn tortilla with salsa and zucchini filling.

Drizzle with more salsa.
Then sprinkle with cheese and cilantro. Serve with lime wedges.

A vegetarian taco on a plate with toppings.

Make Ahead, Reheating and Freezing Instructions

Make Ahead

This recipe takes less than 30 minutes from start to finish, but you can save even more time by prepping a few ingredients ahead of time.

Prep the vegetables: Dice the zucchini, squash, and shallots, remove the corn from the cob, and mince your garlic for up to two days before making your tacos. You can store the garlic and shallots in one container, the squash and zucchini in another, and the corn separately so they’re ready to just toss in the pan when you’re cooking.

Prepare the toppings: Make your salsa up to 3 days ahead of time if you’re not using a store-bought salsa. You can also prep any additional toppings you may want to use and store in the refrigerator.

Cook the vegetarian taco mixture ahead of time: We recommend waiting to saute the vegetables until just before serving, but if you’re tight on time during the week, you can prepare the vegetable mixture as directed, let it cool to room temperature, then store in an airtight container in the refrigerator until you’re ready to use.

Reheating

To reheat leftovers, toss the vegetable mixture in a skillet and warm over medium heat until hot. Then add to your taco shells and top as you wish.

You can also reheat the zucchini and corn mixture in the microwave by placing it into a microwave-safe container, covering it, and microwaving for 20-30 seconds at a time until warmed through.

Freezing

You can freeze the vegetable mixture, but the texture of the zucchini and squash will become soggy when reheated, so it’s not a method we recommend.

Vegetarian taco recipe filling in a bowl.

Best Protein Options to Add to Our Vegetarian Tacos

These vegetarian tacos are perfect the way they are, but if you’re looking for an option that’s a little heartier, you can always add one of these proteins to the mix!

For vegetarian proteins:

Tofu
Tempeh
Beans (either black or pinto)

For non-vegetarian proteins:

Ground beef
Diced chicken
Carne Asada
Ground turkey
Carnitas

Additional Taco Topping Options

Homemade tomatillo salsa, crumbled queso fresco, fresh cilantro, and a squeeze of lime juice are perfection for these tacos, but there are plenty of other toppings that go just as well. Try any of these to add a burst of color and fresh flavor!