Looking for a vegetarian tacos recipe with zucchini? Look no further than these Blackened Zucchini tacos. Full of flavor and spice is everything your Taco Tuesday needs to be nice!
If #TacoTuesday is your thing, and I hope it is, check out this video showing you how easy it is to make these vegetarian tacos with zucchini.
The recipe for these tacos is inside The Taco Tuesday Cookbook along with other tacos to make your Taco Tuesday EPIC.
Before we get started let’s talk about the reason you need a copy of the cookbook. The 52 recipes inside are…
- 1. Delicious
- 2. Quick to assemble
- 3. Fresh
Let’s sum it up in one word: TACOS!
You need to know that I believe that tacos are 100% good for you. Fresh veggies, protein, a variety of flavors and textures all wrapped in a warm tortilla. Tacos are a complete meal in the palm of your hand, and these Blackened Zucchini Tacos are no exception.
These vegetarian tacos do not disappoint. Blackened zucchini, black beans, and corn topped with melting Cotija cheese and smoky jalapenos. One bite and it’ll convert the carnivores.
What is Cotija cheese?
Cotija cheese is a crumbly cheese found in the Latin area of the refrigerated section of your grocery store, near the sour cream. If you can’t find Cotija cheese, substitute it with feta or goat cheese. You want a “tart” contrast in the recipe.
Tacos are one way my kids enjoy eating their veggies which is a plus and one of the main sources of inspiration for this cookbook. Taco night became so much fun to eat that I kept doing it, every single week!
These vegetarian zucchini tacos are also excellent weeknight meal since the zucchini cooks quickly in the skillet while the corn and black beans from your pantry are practically begging to be tossed in.
BAM! In just a few minutes, you’re ready to assemble and eat!
What if I zucchini is out of season?
In the summer months, when zucchini is abundant these are the perfect tacos. In winter, you can substitute the zucchini with winter squash or better yet, head over to the freezer section and use a 16-ounce bag of frozen zucchini.
If you need other recipes to make with extra zucchinis, you can check out my Lemon and Poppyseed Zucchini Muffins-which you NEED in your life, Zucchini Waffles, Zucchini Fries, and my All Meat and Veggie Paleo Chili.
The Easy Pickled Jalapeños and Onions, another recipe inside the cookbook, definitely turn up the heat and flavor! They are smoky, hot, and a tad bit sweet and take less than 10 minutes to make. They are perfect to top tacos, pizza, homemade nachos, salads, and whatever else your heart desires.
Of course, if you are serving these tacos to kids or can’t handle the heat, leave them out. Whatever rocks your taco.
You’ll find the recipe for these Blackened Zucchini Tacos inside The Taco Tuesday Cookbook.
