Tacos de Calabaza

Tacos de Calabaza are delightful vegetarian tacos filled with sautéed zucchini and fresh herbs, offering a burst of flavor in every bite. Perfect for a light snack or appetizer, these tacos celebrate the simplicity and freshness of Mexican cuisine.

Ingredients

• Zucchini - 2 medium (about 300g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Cilantro - 1/4 cup, chopped
• Lime - 1, juiced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Corn tortillas - 4 small
• Queso fresco - 50g, crumbled
• Avocado - 1/2, sliced

Steps

1. Begin by washing the zucchini and cutting them into small cubes.
2. In a large skillet, heat the olive oil over medium heat and add the chopped onion, sautéing until translucent, about 3-4 minutes.
3. Add the minced garlic to the skillet and cook for another minute, stirring frequently.
4. Add the diced zucchini to the skillet, season with salt and black pepper, and cook for about 8-10 minutes until the zucchini is tender.
5. Remove the skillet from heat and stir in the chopped cilantro and lime juice.
6. While the zucchini mixture cools slightly, warm the corn tortillas in a separate pan for about 30 seconds on each side until pliable.
7. To assemble the tacos, place a generous spoonful of the zucchini mixture onto each tortilla.
8. Top with crumbled queso fresco and sliced avocado.
9. Serve immediately and enjoy your Tacos de Calabaza!

Nutrition

• Calories: 280
• Protein: 7 g
• Carbs: 32 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from zucchini and cilantro.
• High in fiber which aids in digestion.

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