Taco Tuesday Vegetarian Style

Incorporating more vegetarian meals into my rotation is something I always try to do, especially as we enter Chicago’s warmer season. I won’t lie, getting all of my servings of vegetables in hasn’t always been easy. I am also a huge meat lover, but I promise these zucchini tacos are a delicious, filling swap for traditional meat tacos. They are filling with a meaty mouth feel, savory, crispy and addicting. 

Being a diabetic on Weight Watchers, vegetables are a great way to not only stay within my point allowance (or calorie deficit), but keep me from needing to use so much insulin as well. As someone who didn’t experiment or try a lot of vegetables until she was 30 years old, I have come a long way in terms of expanding my veggie palette.  

The Chopping Block is now offering a Hands-On Vegetarian Boot Camp on Saturday, June 24 at 10am. We'll teach you how to create plate after plate of meatless deliciousness as well as explore vegetarian protein options! It’s a fantastic way to learn how to incorporate more vegetarian meals into your life.

This recipe is for one person, but can easily be multiplied for however many servings you need. These tacos are a great breakfast, lunch, or dinner, and come together very quickly.

Zucchini Tacos

Scroll down for a printable version of this recipe

Servings: 1 (3 tacos)

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

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 of your choice

1. Slice the zucchini into wedges. Season the zucchini with the Sazon seasoning, salt and pepper.
2. Heat skillet to medium heat. Cook the zucchini for two minutes a side. Set aside.
3. Microwave the corn tortillas for three minutes. 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 five minutes per side.
5. Add the spinach and serve with your favorite salsa and lime. 

*Traditional Sazon seasoning is a blend of coriander, cumin, achiote, garlic powder, oregano, salt and pepper.

If these tacos have you craving more Mexican food, we have plenty of options for Cinco de Mayo this Friday:

• Hands-On Cinco de Mayo Fiesta Friday, May 5 6pm
• Hands-On Fiesta on the Grill Friday, May 5 6pm
• Virtual Cocktails: Tequila 101 Friday, May 5 5pm CST
• Virtual Crispy Chicken Tortas Friday, May 5 6:30pm CST

Yield: 1

Author: Biz Velatini

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Zucchini Tacos

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

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 of your choice

Instructions

1. Slice the zucchini into wedges. Season the zucchini with the Sazon seasoning, salt and pepper.
2. Heat skillet to medium heat. Cook the zucchini for two minutes a side. Set aside.
3. Microwave the corn tortillas for three minutes. 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 five minutes per side.
5. Add the spinach and serve with your favorite salsa and lime.

https://www.thechoppingblock.com/blog/taco-tuesday-vegetarian-style