Spicy Zucchini Tacos
These Spicy Zucchini Tacos are the perfect healthy option when you're craving Mexican food. Quick to make, tasty and healthy, you can't beat them!
Servings: 8 tacos
Calories: 115kcal
Ingredients
- 1 Tablespoon canola oil or other neutral-flavored cooking oil
- 1 small onion minced
- 1 jalapeno pepper stemmed, seeded and minced
- 2 Tablespoons tomato paste
- 3 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1 cup vegetable or chicken broth
- 1 teaspoon kosher salt or MSG-salt
- 1/2 teaspoon pepper
- 1 pound fresh zucchini cut into 1/2 inch pieces
- 1 Tablespoon minced fresh cilantro (plus extra for sprinkling on tacos)
- 8 small corn tortillas (6 inch size)
- 2 ounces Cotija cheese or queso fresco (optional)
Instructions
- Heat 1 Tablespoon canola oil in a 12" skillet over medium heat. Add the minced onion onion and minced jalapeno and cook until softened and lightly browned, about 5 minutes. Add 2 Tablespoons tomato paste, the minced garlic, and 1/2 teaspoon dried oregano and cook about 1 minute until fragrant. Stir in 1 cup vegetable or chicken broth, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Simmer until slightly thickened, about 2-3 minutes.
- Add the cubed zucchini, cover, and cook until the zucchini is slightly softened, about 5 minutes. Remove cover and increase heat to medium-high. Cook, stirring often until the sauce has thickened and it coats the zucchini. Remove from heat and stir in 1 Tablespoon minced fresh cilantro.
- To serve, place a scoop (about 1/4 cup) on top of a heated corn tortilla (heat them in a dry skillet, on the grill, or follow the instructions on the package). Top with Cotija or queso fresco and additional minced cilantro. Eat immediately.
Nutrition
Calories: 115kcal | Carbohydrates: 16g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 393mg | Potassium: 273mg | Fiber: 3g | Sugar: 3g | Vitamin A: 255IU | Vitamin C: 15mg | Calcium: 79mg | Iron: 1mg
