Vibrant Bell Pepper And Zucchini Tacos

Our inspired version features seared zucchini, onion, and bell pepper, and can be modified with what’s seasonally available. The flavor comes in waves from the searing, the spices, the herbs, and fresh lime juice! Just 10 simple ingredients required for this go-to summer meal! Let’s make tacos! We are major taco lovers around here (exhibits A, B, C, D, and more). And while the origin story of tacos is debated, tacos are undoubtedly a staple of Mexican cuisine. The following bell pepper and zucchini tacos are not traditional Mexican tacos, but borrow the concept of a flavorful filling served in tortillas. You can take a deep dive into the history of tacos here.

How to Make Zucchini Tacos

Zucchini is one of those veggies that can either be incredibly delicious or a soggy, flavorless dud. The good news? The zucchini in these tacos definitely falls in the first camp! By searing strips of zucchini in a hot skillet, they develop a caramelized exterior and become tender without getting soggy on the inside. Cooking the zucchini separately from the onions and bell pepper allows all the veggies to perform at their best! Toss them in a flavorful combination of salt, garlic powder, oregano, and chili flakes, and you’ll be turning veggie haters into lovers in no time! Finish the veggies off with a squeeze of lime juice to add brightness and serve in tortillas with your favorite toppings! We hope you LOVE these tacos! They’re:HerbySavoryFlavorfulSummeryVersatile& SO delicious! Enjoy them as an entrée with guacamole and black beans or with your favorite taco toppings (our Magic Green Sauce, Easy Red Salsa, and Vegan Sour Cream would all be delicious). For a heartier meal, try pairing them with our Easy 1-Pot Refried Beans, Grilled Corn Salad with Vegan Chipotle Ranch Dressing, Chickpea Chopped Kale Salad with Adobo Dressing, or Grilled Corn with Sriracha Aioli.