Sauteed Summer Squash Veggie Tacos Recipe
Vegetarian tacos chockfull of all the veggies of summer. Sauteed summer squash, zucchini, carrots and onion combined with smoky spices. Perfect for a light, healthy dinner on the deck with friends.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 to 10 tacos 1x
- Category: Main course
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon smoked paprika
A pinch of ground cayenne pepper
2 tablespoons extra virgin olive oil
Salt
Pepper
1 zucchini, julienned
1 yellow squash, julienned
2 medium carrots, julienned
1/4 large yellow onion, julienned
1 garlic clove, minced
1 teaspoon white wine vinegar
Optional Suggested Toppings:
Cotija cheese crumbled for topping
Shredded cabbage for topping
Sliced fresh avocado for topping
Pico de Gallo for topping
Cilantro Lime Crema for drizzling
Small corn or flour tortillas
Instructions
- Combine chili powder, cumin, coriander, paprika and cayenne pepper and set aside.
- In a large skillet, heat olive oil on medium high. Add onions, carrots, two pinches salt and a pinch of freshly ground black pepper.
- Saute until onions are translucent, about 3 mins.
- Add spice mixture and garlic and toss to coat for about 30 secs or until garlic is fragrant.
- Add zucchini and yellow squash and stir to coat. Add two pinches salt and a pinch of freshly ground black pepper.
- Cook about 3 mins or until zucchini is bright green stirring occasionally.
- Add vinegar and stir about 30 secs and remove from heat.
- Serve in warmed tortillas topped with shredded cabbage, avocado, pico de gallo, crumbled cotija cheese and cilantro lime crema.
Nutrition
- Serving Size: 1 taco
- Calories: 71
- Sugar: 3
- Fat: 5
- Carbohydrates: 5
- Fiber: 2
- Protein: 2