Sometimes taco recipes just happen completely by mistake, such as this recipe for Zucchini Pepper Tacos. It was a busy Wednesday evening, with not much time left to make dinner, if it was going to happen at home. As I dug through the fridge I pulled out some peppers, onions, and zucchini. As well as some fresh corn I had picked up to grill but hadn’t gotten around to it, a couple early summer tomatoes and a juicy jalapeño. Tacos it would be.
I am always trying to get Lenny to fall in love with zucchini, and if I had to squish them into a taco, I would darn well try it. It is kind of like trying to get your kid to eat broccoli. I am a fan of the summer squash in these tacos as well as out. What I like about this recipe is how quick and easy it all came together. I literally had dinner on the table in under 30 minutes. Guess what? He even ate the zucchini!
We are heading to Mexico this week, you know, for taco research. We cannot wait to drink cold beer, icy margaritas and overindulge in tacos. Stay tuned for new taco inspiration on Taco Tuesday!
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Zucchini Pepper Tacos
2 ears of corn kernels only
1 small jalapeño, thinly sliced
juice of 1 lime
1 tablespoon shallot, finely minced
handful cilantro, roughly chopped
2 medium zucchini, thinly sliced
2 peppers, either orange or red or a combination, thinly sliced
1 yellow onion, thinly sliced
1 tablespoon olive oil
1 tablespoon your favorite taco seasoning
Make the salsa first by place the corn kernels, jalapeños, shallot, cilantro and lime juice in a bowl. Stir, season with salt and set aside.
In a large frying pan heat the olive oil over medium heat, add the onion and stir.
Cook over low heat until soft, about 5 minutes, stirring often. Add the red pepper slices, stir and cook for 3 – 5 minutes until cooked but still slightly firm.
Stir in the zucchini and cook for 3 minutes, stirring often.
Sprinkle the taco seasoning over the top, stir and cook for 2 more minutes. Remove from the heat and set aside.
Warm the tortillas.
Serve “make your own” style.