The most delicious vegetarian tacos recipe made with charred zucchini and summer squash. Top with pico de gallo and sour cream. Super easy and easily vegan adaptable.
Recipe first posted August 21, 2011 when we lived in North Dakota and was last updated July 8, 2022.
Every time I go to the Farmer’s market I picture the mountains of snow that will soon be piled high above my head and how my produce options will be limited to the pathetic-looking specimens in the supermarket.
Admittedly, I would make a pitiful Laura Ingalls Wilder out here on the prairie. I enjoy all the modern day conveniences and still complain about not having locally-grown produce in the middle of winter. I guess living in San Francisco destroyed my inner-homsteader.
All this vegetable hoarding has led Armando to declare last week, “I can’t have pasta or stir-fry again tonight.” He can’t stand bean or grain salads so I started thinking tacos.
Summer squash make excellent tacos when tossed in a hot pan with a little onion and spice. The trick is to make sure the pan and oil are hot, but not smoking, and to not stir too much. This will give you nice charred spots without the squash turning to mush. Let’s see how to make them!
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Ingredients List
Here’s the basic rundown of what you need to make these vegetarian tacos. I like to keep them simple. Of course you can take these in a million different directions. Feel free to add crumbled feta cheese, diced avocado, chopped cilantro, or even refried beans.
- Olive oil
- Red onion
- Garlic
- Summer squash. Use zucchini, yellow squash, patty pan squash or any combination of the three.
- Ground cumin. Add chili powder too for a kick of spice.
- Corn tortillas or flour tortillas if you prefer just make sure to warm them first.
- Pico de Gallo and sour cream for serving. Other garnish options could include lime wedges for squeezing lime juice over the tacos and crumbled queso fresco or Cotija cheese.
How To Make Vegetarian Tacos
This is one of my favorite summer veggie taco recipes because it is so easy and has so much flavor. If you need an extra bit of protein add crumbled tempeh to the taco filling.
In the winter use the same technique to make sweet potato tacos or make a filling with roasted veggies.
step one
Saute onions and garlic. Heat oil in a large skillet over medium-high heat. Add onions and garlic and season with salt. Cook, stirring occasionally until tender, but not browned.
step two
Char summer squash. Add summer squash and toss in the oil then let cook, undisturbed until there are spots of dark brown on the side touching the pan. Give a stir and let char on the other side. Add cumin and another generous pinch of salt and stir.
step three
Serve. Once squash is nicely charred and cooked through, but not mushy, give a taste and see if if needs more salt. When ready, spoon into warm tortillas, top with Pico de Gallo or your favorite salsa and sour cream and serve.
What To Serve with Them
These tacos make an excellent light Meatless Monday meal but if you want to round it out try serving with:
- Cilantro-Lime Cabbage Slaw
- Best Ever Canned Black Beans
- Papas Con Chile {Crispy Potatoes in Red Sauce}
- Veracruz-Style Hominy
More Taco Recipes To Try!
- Vegan Tacos with Mushrooms and Jicama Slaw
- Roasted Sweet Potatoes and Sprouted Lentil Tacos
- Quinoa Tacos with Chorizo
- Chiles en Nogada-Style Pork Tacos
- Ground Beef Picadillo Tacos
- Shredded Beef Tacos
- Grilled Fish Tacos with Sweet Corn Salsa
Don’t Miss One Of The Best Vegetarian Taco Recipes
You will love all the flavors and textures of these summer squash tacos. Let me know when you make them by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for my weekly newsletter, lots of good stuff there too!
Summer Squash Tacos
The most delicious vegetarian tacos recipe made with charred zucchini and summer squash. Top with pico de gallo and sour cream. Super easy and easily vegan adaptable.
Ingredients
- 3 tablespoons olive oil
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 pound zucchini, yellow, or patty pan squash, quartered and sliced into 1/2-inch thick slices
- 1/2 teaspoon ground cumin
- 10-12 corn tortillas
- Pico de Gallo and sour cream, for serving
Instructions
- Saute onion and garlic. Heat oil in a large frying pan over medium-high heat. Once shimmering add onion and garlic and season with salt. Cook until just starting to brown.
- Char summer squash. Add squash and cook, undisturbed until squash is browned in a few spots on the side that is touching the pan. Stir and char on the other side. Stir in cumin and season again with salt.
- Warm tortillas. Meanwhile, heat a dry medium frying pan or comal over medium heat. Once warm, add tortillas one at a time, toasting lightly on both sides. Transfer tortillas to a clean kitchen towel or tortillero to keep warm.
- Serve. Once squash is nicely browned, transfer to a warm bowl and serve with tortillas, pico de gallo and sour cream.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 35Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 5mgCarbohydrates: 5gFiber: 2gSugar: 3gProtein: 1g
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