Vegetarian Tacos (with Zucchini and Corn)
These quick and easy vegetarian tacos are the perfect veggie-packed weeknight meal. Use garden-fresh corn and zucchini and top with tomatillo salsa, queso fresco, and cilantro for so much flavor, you won't even miss the meat!
Servings: 4
Calories: 462kcal
Ingredients
vegetable mixture
- 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
assembly
- 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
Instructions
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.
- Remove from heat and stir in cilantro and lime juice.
assembly
- Smear some salsa onto the center of a tortilla.
- Top with a couple spoonful’s of the vegetable mixture.
- Drizzle with more salsa.
- Then sprinkle with cheese and cilantro. Serve with lime wedges.
Notes
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.Nutrition
Calories: 462kcal | Carbohydrates: 62g | Protein: 15g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 1158mg | Potassium: 851mg | Fiber: 10g | Sugar: 10g | Vitamin A: 840IU | Vitamin C: 56mg | Calcium: 296mg | Iron: 3mg