Vibrant Bell Pepper and Zucchini Tacos
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 (Tacos)
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Calories
124 kcal
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Course
Side Dish, Main Course, Appetizer
Vibrant Bell Pepper and Zucchini Tacos
Description
This recipe starts by searing zucchini cut into matchsticks in olive oil until browned on both sides, then cooking sliced onions until softened and slightly caramelized, followed by briefly sautéing bell peppers until tender but crisp. Seasonings including salt, garlic powder, dried oregano, and red pepper flakes are added along with a splash of lime juice to finish. The ingredients combine to create a balanced filling with a mix of textures and a subtle spicy-herb flavor.
The cooked vegetables are served wrapped in warmed corn tortillas, which can be homemade or store-bought. Toppings like black beans, guacamole, salsa, vegan sour cream, and fresh cilantro add additional layers of texture and flavor.
Warming tortillas wrapped in a damp paper towel prevents drying and makes them pliable. The recipe provides guidance for seasoning adjustments and making the tacos to taste.
Ingredients
TACOS
- 1 Tbsp olive oil (or sub avocado oil)
- 2 heaping cups zucchini 2 small zucchini yield ~2 cups or 275 g, cut into 1/4 inch matchsticks
- 1 cup onion 1 small onion yields ~1 cup or 150 g, yellow or white, cut into 1/4 inch slices
- 1 ½ cups red bell pepper 1 medium bell pepper yields ~1 ½ cups or 119 g, cut into 1/4 inch slices
- 1/4 tsp salt sea salt
- 1-2 tsp garlic powder
- 2 tsp oregano dried
- 1/2 tsp red pepper flakes (plus more to taste)
- 1 Tbsp lime juice
- 4 corn tortillas (find our homemade recipe here!)
FOR SERVING optional
- black beans
- guacamole
- magic green sauce (or chimichurri)
- red salsa easy
- vegan sour cream
- cilantro fresh
Instructions
- Place the oil in a large cast iron skillet and turn to medium heat. When the oil is hot, place zucchini slices flesh side down in the skillet without overlapping (work in batches as needed). Cook undisturbed for 2-3 minutes, until browned (see photo). Flip the zucchini to brown the other side (a fork works best for flipping). Transfer to a plate and repeat with remaining zucchini until all of the zucchini is seared.
- Add the onion to the skillet and cook for 5-6 minutes, tossing occasionally, until softened and beginning to brown. Add the bell pepper and cook until tender but with a little bite remaining — about 2-3 more minutes.
- Turn heat to low. Return the zucchini to the skillet and add the salt, garlic powder, oregano, red pepper flakes, and lime juice. Toss to coat and heat through, then remove from heat. Taste and adjust as needed, adding more salt for balance, red pepper flakes for heat, or lime juice for acidity.
- Warm tortillas by wrapping in a damp paper towel (or kitchen towel) and microwaving for 30 seconds - 1 minute. If using fresh or homemade tortillas, you can warm them one at a time in a cast iron skillet over high heat (or on a hot grill) for 10-20 seconds on each side (or until just warmed), then wrap in a towel to keep warm until serving.
- Divide the filling between the warmed tortillas and serve as is or with toppings or sides of your choice (black beans and guacamole are our favorites).
- Best when fresh. Leftover filling will keep stored in a sealed container in the refrigerator for 3-4 days. Not freezer friendly.
Notes
- Nutrition information is approximate and excludes optional toppings.
- Warm tortillas by wrapping in a damp paper towel before microwaving to keep them soft.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Tacos)
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 124 | 6% |
| Carbohydrates | 20.1g | 7% |
| Protein | 3.1g | 6% |
| Fat | 4.4g | 7% |
| Saturated Fat | 0.7g | 4% |
| Polyunsaturated Fat | 0.8g | 5% |
| Monounsaturated Fat | 2.7g | 14% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 166mg | 7% |
| Potassium | 353mg | 8% |
| Fiber | 3.5g | 14% |
| Sugar | 5.1g | 10% |
| Vitamin A | 1061IU | 21% |
| Vitamin C | 53.3mg | 59% |
| Calcium | 51.7mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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