The Best Zucchini Tacos Recipe (A Summer Favorite!)
Garden fresh zucchini is sauteed to make an amazing lettuce substitute for tacos! It's so good!
Equipment
- 2 large skillets
Ingredients
- 1 1lb Ground Beef
- 1 medium Zucchini
- 1/3 cup Red Onion (or yellow onion), chopped
- 1/3 cup Green Bell Pepper, chopped
- 2-3 tbsp Coconut Oil
- 2 tsp Cumin
- 2 tsp Chili Powder
- 1 tsp Garlic Powder
- 2 tsp Italian Seasoning (or Oregano)
- 1 pinch salt - to taste
- 1 bag cheddar cheese
- 1 fresh tomato chopped
- 1 package Extra Soft Mission Corn Tortillas
- fresh cilantro
- Optional: other taco toppings (see notes below)
Instructions
- First, dice the medium zucchini.
- Next, heat a large skillet on medium heat and add your coconut oil. You want to cover the entire base of the pan - so you'll need about 2-3 tablespoons of coconut oil.
- Brown the zucchini, stirring it every few minutes. About 5 minutes into this cook time, add your 1/3 cup of chopped onion and chopped green pepper. Saute your veggies until browned and cooked through.
- While the zucchini is cooking, I like to go ahead and brown the ground beef. Heat a second large skillet on medium-high heat and cook the ground beef until nicely browned and there is no pink.
- Add a half cup of water along with your seasonings. You'll need 2 teaspoons of Chili Powder, 2 teaspoons of cumin, 1 teaspoon of garlic powder and 2 teaspoons of Italian seasoning (or Oregano), and a pinch of salt for this homemade taco seasoning. Let the meat and seasonings simmer in the hot skillet until the water evaporates.
- Next prepare your taco toppings. Chop tomatoes and any other items you want to use on your tacos. Warm up tortillas if needed.
- It's Taco Time! Serve up corn tortillas filled with a little bit of zucchini, meat, cheese, tomato and other fun taco toppings.
Notes
Other optional topping ideas: sour cream, guacamole, salsa, black beans, refried beans, sweet corn, salsa verde, fresh cilantro, a squeeze of lime juice or lemon juice