Do you and your honey have a regular date night spot? Back in the day, when we were young, poor, and stayed up past 8pm, we'd head out to El Torito, our favorite Mexican restaurant chain. We'd get all dolled up and head out for our hot date with destiny in the form of bottomless chips and salsa and cheese enchiladas. The hubby lived dangerously and always picked something different off the menu. That is, until he discovered the veggie tacos on their summertime seasonal menu. He was hooked and never looked back.
Sadly, our El Torito date nights came to an end as the chain went through a massive closure of many locations. This vegetarian taco recipe is Tim's attempt to recreate those same veggie tacos. These summer squash tacos are perfect for summertime with an abundance of yellow squash and zucchini in season. Crisp carrots add a hint of sweetness to the dish that pairs perfectly with the spicy, slightly smokey spices.
Tips & Ingredients for Vegetarian Tacos
Spices: Chili powder, cumin, coriander, smoked paprika, cayenne pepper and salt and pepper. These veggie tacos are slightly smoky due to the smoked paprika (Trader Joe's usually carries) but are not very spicy. If you need to dial back heat at all, leave out the cayenne and consider using regular paprika which is a bit sweeter.
Julienned veggies: It's a bit painstaking to do by hand if you don't have a chopper thingie, but so worth it. The veggies don't get soggy and cook perfectly with a slight firmness that is just perfect. This is key!
Veggie Taco Toppings: These are all optional, but we love adding shredded cabbage, sliced avocado, a little fresh pico de Gallo salsa and cotija cheese. This cheese is slightly salty, similar to feta but a bit more firm. It crumbled very well and is so good. If you can't find, easily swap with feta cheese.
Cilantro Lime Crema: This adds a bit of cool acidity to the veggie tacos and has a bit of protein to boot from the Greek yogurt base. Would also be divine on fish tacos. Macro friendly recipe for this crema is here and comes together in a snap.
Tortillas: If gluten free, corn tortillas are perfect. We use small flour tortillas and warm them up in the skillet right before loading up with veggie taco goodness. Some great low carb, high fiber tortilla options are Trader Joe's Whole Wheat Carb Savvy Tortillas, Guerrero Zero Net Carbs (my fave) Tortillas or Ole Wellness Xtreme Tortillas.
Serving Suggestions
These vegetarian tacos can easily be a full meal all on their own, served up with a side of chips, salsa and guacamole. Serve up with with brown rice mixed with a squeeze of lime juice, salt and chopped cilantro or Trader Joe's Mexican cauliflower rice for a fiber packed meal.
PrintSauteed 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
1 teaspoon chili powder
¼ teaspoon ground cumin
½ teaspoon ground coriander
¼ 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
¼ 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
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