Ingredients
- Soft flour or corn tortillas
- Bell peppers (red, yellow, green)
- Sweet onions
- Fresh or frozen corn
- Zucchini
- Avocado
- Lime juice
- Fresh cilantro
- Cumin and chili powder
Instructions
- Chop bell peppers and onions into bite-sized pieces, then drizzle with olive oil.
- Slice zucchini thinly for even cooking.
- Heat a skillet over medium-high heat; add olive oil and the chopped veggies, cooking until softened (about 5 minutes).
- Stir in zucchini and corn; cook until tender-crisp (3-4 minutes).
- Sprinkle with cumin and chili powder; mix well.
- Warm tortillas in another pan for about 30 seconds per side.
- Assemble tacos by filling tortillas with the veggie mixture, topping with mashed avocado, fresh cilantro, and a squeeze of lime juice.
Notes
- Customize your tacos by adding your favorite vegetables or cheeses.
- Consider adding hot sauce for an extra kick.
- Leftover veggies can be stored in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (150g)
- Calories: 280
- Sugar: 4g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg