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!
Do you grow zucchini? I don't anymore, as I don't really have a place to plant them, but I used to. When I did grow zucchinis, I couldn't believe how fast they grew, and how many of them I would get in such a short time span. For a couple of weeks, it was just all zucchinis, all the time!
I do still enjoy zucchini, even though I buy them now. I like to add them to cakes and muffins, but I still think that my all-time favorite recipe that contains zucchini is Spicy Zucchini Tacos.
When I first got the idea for the recipe, I thought "okay, this will help me use up some of the veggies in my fridge" but neither me nor my husband honestly expected to have our minds blown.
I mean, the recipe is very simple. How could zucchini possibly beat a good steak or chorizo taco? Well, somehow it just works, and these are probably the best tacos that have ever come out of my kitchen.
How to make Spicy Zucchini Tacos
Making these flavor-filled, plant-based tacos is easy, and this definitely qualifies as a quick-and-easy meal - perfect for busy weeknights.
Start by chopping the onion and mincing the jalapeno (make sure to remove the ribs and seeds if you want your tacos more on the mild side) and cooking them in a skillet until soft.
While the onions and jalapenos cook, cut up the zucchini. Aim for about ½-inch pieces. Once the onions and jalapeno have softened, stir the tomato paste, garlic, and oregano into the skillet and cook for about a minute. Then stir in the vegetable broth, salt, and pepper, and cook until the sauce thickens slightly (2-3 minutes).
Add the zucchini, and stir. Cover the skillet with a lid, and cook until the zucchini is softened (about 5 minutes). Remove the lid, stir, and continue to cook until the sauce is thick enough to coat the zucchini, up to 5 more minutes. Remove from the heat, and stir in the cilantro.
Serve the zucchini mixture on warmed corn tortillas (warm them in a dry skillet or on the grill) with queso fresco, cotija cheese, and/or diced avocado.
Spicy Zucchini Tacos Ingredients:
- Canola oil or other neutral-flavored cooking oil
- Small onion - both red and yellow onion work here
- Jalapeno pepper
- Tomato paste - Pro-tip: Freeze leftover tomato paste in an ice cube tray (use the flexible silicone ones for the easiest removal), then transfer the cubes to a small freezer bag and store them in the freezer so that you always have small portions of tomato paste available).
- Garlic
- Dried oregano - or you could use 1 ½ teaspoons of minced fresh oregano
- Vegetable or chicken broth - either regular or reduced-sodium will work.
- Kosher salt or MSG-salt
- Pepper
- Fresh zucchini
- Fresh cilantro
- Small corn tortillas (6-inch taco size)
- Cotija cheese or queso fresco - this is optional, to be used to sprinkle on top of the tacos when you serve them.
Spicy Zucchini Tacos Substitutions:
One of the favorite things about these delicious tacos is that it's so easy to make substitutions to the recipe. In addition to the ideas below, feel free to throw in other vegetables you have on hand. When I made them most recently (the ones seen in these photos), I threw in a handful of halved cherry tomatoes.
Mushrooms, bell peppers, and other types of summer squash would work well too. Just make sure you don't increase the total volume of vegetables too much, or you'll need to adjust the seasoning.
Do you want your tacos smoky?
Replace the jalapeno with minced jarred chipotle peppers and their sauce (use about a Tablespoon). Alternatively, use chipotle pepper powder (about ½ teaspoon, depending on how spicy you want your tacos to be).
Do you want your tacos to be mild?
If you don't want spicy tacos, replace the jalapeno with minced bell pepper (any color). Use a whole bell pepper.
Do you want your tacos to be vegan?
Make sure the broth you're using is vegan (Better Than Bouillon Seasoned Vegetable and Vegetarian No Chicken are both certified vegan).
Use your favorite dairy-free cheese alternative to top the tacos (try a Feta version if you can't find queso fresco), or top with diced avocado instead.
Want more zucchini recipes?
Spicy Zucchini Tacos Nutrition Notes:
To make these tacos vegan, make sure to use vegetable broth. Also skip the cheese or use vegan cheese on top.
The nutrition information in the recipe below is for one taco (including 1 corn tortilla). To make a meal, I recommend you eat at least 3 of these tacos and/or eat them with a side dish, like maybe Beans and Rice.
Spicy Zucchini Tacos
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
- ½ teaspoon dried oregano
- 1 cup vegetable or chicken broth
- 1 teaspoon kosher salt or MSG-salt
- ½ teaspoon pepper
- 1 pound fresh zucchini cut into ½ 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 ½ teaspoon dried oregano and cook about 1 minute until fragrant. Stir in 1 cup vegetable or chicken broth, 1 teaspoon kosher salt, and ½ 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 ¼ 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
*Recipe adapted from The Best Mexican Recipes
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