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.

Two Spicy Zucchini Tacos on a white plate.

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.

Overhead photo of two Spicy Zucchini Tacos topped with diced avocado on a white plate.

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.

A hand grabbing a Spicy Zucchini Taco on a white plate.

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?

Double chocolate zucchini muffins in a muffin pan. — Healthier Double Chocolate Zucchini Muffins

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.