Cristina Cooks "VEGI-LICIOUS" Vegetable Tacos

Cristina Cooks "VEGI-LICIOUS" Vegetable Tacos


  • 3 tablespoons olive oil
  • 1 medium zucchini cut into ½ inch cubes
  • 1 medium onion, sliced thin
  • 2 scallions chopped
  • 1 garlic clove, chopped
  • 2 whole fresh jalapeño chili pepper, seeds and stem discarded, minced
  • ½ teaspoon Kosher salt
  • ½ teaspoon of ground cumin
  • 1 teaspoon fresh oregano, chopped
  • 1 medium tomato, chopped
  • 4 corn tortillas
  • ½ cup shredded cheddar cheese, jalapeño Monterey Jack cheese, feta, goat cheese, or vegan cheese
  • ½ cup coarsely chopped cilantro
  • 2 medium avocados, peeled, pitted, and chopped into small cubes
  • Mexican Crema, to taste
  • 4 tablespoon low-fat sour cream
  • 4 lime wedges

Yield: Makes 4 tacos. Serves 2.

Heat the olive oil in a large sauté pan on medium high heat. Instructions:

  1. Add the zucchini, onions, garlic, and scallions.
  2. Sprinkle with salt and cumin.
  3. Stir to coat the vegetables with the oil in the pan.
  4. Sauté until lightly browned, about 8 to 10 minutes.
  5. Stir in the oregano and chopped tomatoes.
  6. Cook for 2 to 3 minutes more. Turn off heat, set aside.
  7. Heat the olive oil in a cast iron skillet or heavy skillet. Spread it with a paper towel to coat the pan.
  8. Add the tortilla and heat it for 1 minute or until it starts to gently brown. Keep moving it around a bit then turn to do the other side.
  9. Add your choice of cheese and spoon some of the cooked veggie filling into them.
  10. Sprinkle on chopped cilantro and avocado, a drizzle of Crema or a dollop of sour cream. Serve with a lime wedge.
  11. Serve immediately.

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