Summer Veggie Tacos

Prep Time

10m

Cook Time

15m

Total Time

25m

This recipe for Summer Veggie Tacos combines sautéed zucchini, onion, and chiles with a blend of savory spices, fresh tomato, and two types of cheese for a flavorful and satisfying taco filling. Served on warm corn tortillas, these tacos are perfect for a light and refreshing summer meal.

simplyrecipes.com

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Ingredients

Steps

Nutrition Facts

Ingredients

Servings: 2

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Extra virgin olive oil

1 cup roughly chopped zucchini or summer squash (1 to 2 zucchini or squash, depending on the size)

1/2 medium onion, chopped

1 clove garlic, chopped

1 large fresh mild green chile (Anaheim or Hatch), seeds and stem discarded, chopped

1/2 fresh jalapeño chile pepper, seeds and stem discarded, minced (or more, if you desire more heat)

Pinch kosher salt, more to taste

Pinch ground oregano

1 small to medium tomato, chopped

4 slices cheddar cheese

1/4 cup crumbled Mexican cotija cheese (a salty, crumbly cheese or substitute feta)

Few sprigs fresh cilantro, chopped (OK to include the stems, if small)

Nutrition Facts

Calories

918kcal

45%
Fat

55g

2%
Saturated Fat

24g

1%
Carbohydrates

81g

4%
Fiber

8g

0%
Sugar

11g

0%
Protein

34g

1%
Cholesterol

70mg

3%
Sodium

1,383mg

69%

Percent Daily Values are based on a 2,000 calorie diet.

Summer Veggie Tacos

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts