Looking for a fresh, affordable, and tasty way to shake up your Meatless Monday routine? These zucchini tacos are just what you need!
Packed with flavor, easy to prepare, and completely vegetarian, they’re the perfect choice for anyone wanting to dip their toes into meatless meals without breaking the bank - or their schedule. Whether you're a seasoned vegetarian or simply looking to cut back on meat, these tacos bring the perfect balance of crunch, spice, and satisfaction to your plate.
There’s nothing I love more than a Taco Tuesday night, and when I came across another content creator (from Chicago!) Freddsters - making a version of these, I knew I had to make them! I’m also a sucker for zucchini. For whatever reason, they’ve become one of my go-to veggies that I put in so many recipes. They’re versatile, nutrient dense, calorie friendly, and typically budget friendly, too. What makes them perfect for tacos is the texture, since I love crispy corn tortilla tacos and the zucchini stays nice and tender on the inside.
What do you need to make zucchini tacos?
- Zucchini
- Corn tortillas (If you’re in the Chicagoland area, I highly recommend El Milagro brand.)
- Cheese of choice (I prefer cheddar.)
- Radish (for crunch)
- Salsa (store-bought or homemade – I love this recipe!)
- Sazon seasoning
- Baby spinach or iceburg lettuce
- Cilantro, for topping
- Avocado oil spray, for searing
What kind of tortillas should I use for crispy tacos?
Whenever you want crispy tortillas for tacos, it’s best to use corn tortillas. You can get flour tortillas slightly crunchy, but they will still have a level of softness to them. If you’re in the Chicagoland area, I cannot recommend El Milagro brand enough. These are the best corn tortillas I have ever used, and I’ve tried almost all of them! They will stay intact and give you the best crunch when it comes to pan frying.
How do I make crispy tacos?
Aside from using corn tortillas, the key is patience. In a skillet on medium heat, I use avocado oil spray in the skillet, and let the tacos sit for about five minutes per side. This will ensure both sides are as crunchy as possible without burning the tortilla. You can also spray the tortillas themselves before putting into the pan for extra crispiness.
What is Sazon seasoning?
It’s a common seasoning found in most stores in the Hispanic aisle. Sazon is a blend of coriander, cumin, achiote, garlic powder, oregano, salt & pepper. If you cannot find it, feel free to use your favorite taco seasoning or a sprinkle of each of the seasonings listed within Sazon. It’s savory, works well for so many proteins and recipes, and adds a colorful orange element to your dish.
Zucchini Tacos
Scroll down for a printable version of this recipe
Makes: 1 serving of 3 tacos
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
2 medium zucchini
1 Tablespoon sazon seasoning (or your favorite taco seasoning)
Salt and pepper
1/2 ounce shredded cheddar cheese
3 corn tortillas
3 Tablespoons radish, chopped
1/2 cup baby spinach, chopped
Salsa and cilantro, for topping
1. Slice the zucchini into wedges, lengthwise. Season the zucchini with the Sazon seasoning, salt and pepper.
2. Heat skillet to medium heat with avocado oil spray. Cook the zucchini for 2 minutes a side. Set aside.
3. Microwave the corn tortillas for 30 seconds. Spray one side with avocado oil spray, flip and build the taco: cheese, zucchini, radish and salsa.
4. Return to the skillet and cook over medium low heat for about 5 minutes per side, until golden and crispy.
5. Add the spinach and serve with your favorite salsa.
I always suggest heating the tortilla in the microwave first before building your tacos so that the tortillas are more pliable and less likely to tear. If you have a gas range (I’m so jealous of you!) then you can also heat the tortillas over the open flame for a few seconds per side before building the tacos.
While these are perfect for a weeknight dinner or lunch, I’ve also made these for breakfast! You could add a scrambled egg to the filling if you like breakfast tacos like I do. I'm honestly not a veggie-heavy cook, and adding more vegetables into my diet is something I am always striving to do. If you have the same struggle, give these tacos a try!
I am glad I’m not alone in my newfound love of vegetarian recipes, and I’m so excited that The Chopping Block is offering a Hands-On Meatless Monday: Vegetarian Mexican class! Not only is this perfect for learning on your own or improving your cooking skills, but it would make for a perfect Valentine’s Day date or Galentine’s activity with some friends. The menu sounds delicious:
- Hearts of Palm and Avocado Salad with Cumin-Lime Vinaigrette,
- Grilled Vegetable Enchiladas with Roasted Salsa Roja, and
- Quinoa and Black Bean-Stuffed Poblano Peppers with Queso Fresco.
Zucchini Tacos
Ingredients
- 2 medium zucchini
- 1 Tablespoon sazon seasoning*
- Salt and pepper
- 1/2 ounce shredded cheddar cheese
- 3 corn tortillas
- 3 Tablespoons radish, chopped
- 1/2 cup baby spinach, chopped
- Salsa and cilantro, for topping
Instructions
- Slice the zucchini into wedges, lengthwise. Season the zucchini with the Sazon seasoning, salt and pepper.
- Heat skillet to medium heat with avocado oil spray. Cook the zucchini for 2 minutes a side. Set aside.
- Microwave the corn tortillas for 30 seconds. Spray one side with avocado oil spray, flip and build the taco: cheese, zucchini, radish and salsa.
- Return to the skillet and cook over medium low heat for about 5 minutes per side, until golden and crispy.
- Add the spinach and serve with your favorite salsa.
