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Zucchini Pepper Tacos

Zucchini Pepper Tacos

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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.

Zucchini Pepper Tacos

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 try it.  It is kind of like trying to get your kid to eat broccoli.  

I am a fan of summer squash in these tacos as well as in many recipes.  What I like about this recipe is how quick and easy it  came together.  I literally had dinner on the table in under 30 minutes.  Guess what?  He even ate the zucchini and said he liked it.

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!

Recipe:  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
kosher salt
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
queso fresco
corn tortillas

How To:

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.

More Recipes Using Zucchini 

Zucchini Goat Cheese Tart

Grilled Chicken and Zucchini Salad

Crustless Zucchini Blossom Quiche


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Meredith In Sock Monkey Slippers

Thursday 18th of June 2015

Love a veg taco and these sound fabulous! Have fun in Mexico! Can't wait to hear about it.

Paula - bell'alimento

Wednesday 17th of June 2015

You guys are taco royalty. These are the bomb.

Lynn @ Order in the Kitchen

Tuesday 16th of June 2015

I love this! I loved seeing you photograph them on snapchat and I'm laughing at Lenny not liking zucchini lol! Have so much fun in Mexico guys!!!

Elle Bloggs

Tuesday 16th of June 2015

I love tacos! I'd never thought to substitute zucchini in though, will have to get this a go!

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Tuesday 16th of June 2015

MMMMmmmm! These look beyond perfection!