These zucchini and corn veggie tacos are perfect for Meatless Monday and Taco Tuesday. I’ve learned through reading countless Mexican cookbooks and watching tons of YouTube videos over the years that you can get creative and make tacos with just about ANYYYTHING. I love my meaty tacos, but sometimes I like to lighten it up with a delicious and tasty vegetarian version to get my taco fix as well. I love the texture of zucchini and corn, but there are so many other amazing veggie options you can choose.
3-4 corn tortillas
12 ounces zucchini and/or banana squash, diced
4 ounces corn kernels
1 tablespoon garlic salt, more or less to taste
1 tablespoon butter
2 tablespoons oil, for cooking
Handful of chopped cilantro
Cook Veggies – Sauté zucchini and corn in a skillet over medium-high heat. Season the veggies with garlic salt and continue sautéing until the veggies are charred and softened. Add butter and cilantro and continue sautéing the veggies until the tender veggies are coated with the melted butter.
Prepare Veggie Tacos – Scoop generous portions of the cooked veggies onto each warmed corn tortilla and garnish each taco with your favorite condiments.
- Substitute your favorite Mexican seasonings for garlic salt and season to taste
- For a vegan version, leave out butter.
- I didn’t have cotija cheese for this cook, but that would be a must add condiment if I had it!