Vegan Zucchini Tacos with Salsa Verde
This weeknight-ready vegan taco spread is ready in half an hour
Photo: Laura Murray, Food Styling: Anna Billingskog
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Tangy, spicy salsa verde blooms when cooked, which is why it’s often used in enchiladas. Here, it coats lightly-cooked veggie chunks for a satisfying zucchini taco filling with a hint of heat.
For the salsa verde, you could make your own or use your favorite store-bought version. Feel free to swap in other squashes for the zucchini if you prefer.
More Related Recipes to Try Next:
Grilled Portobello Tacos with Salsa Verde
Vegan Zucchini Lasagna with Cashew Cheese Filling
Linguine with Grill-Roasted Tomatoes and Zucchini Pesto
Vegan Zucchini Tacos with Salsa Verde
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, quartered and thinly sliced
- 3 medium zucchini, quartered lengthwise and cut into 1-inch-thick chunks (5 cups)
- 3/4 cup prepared salsa verde
- 3/4 cup water
- 1/4 cup chopped cilantro
- Salt and black pepper, to taste
- 8 corn or flour tortillas
Preparation
- In a large skillet over medium-high heat, heat oil.
- Add onion, and sauté 5 minutes, or until softened and browned.
- Add zucchini, salsa verde, and 3/4 cup water. Reduce heat to medium, and simmer 10 minutes, or until most of liquid has reduced, but mixture is still moist.
- Stir in cilantro, and season with salt and pepper, if desired.
- Spoon mixture into tortillas and serve immediately
From 2014