Summer Vegetarian Tacos with Avocado Cream

Prep Time 15 mins Cook Time 20 mins Serves 4

The perfect summer recipe, these vegetarian tacos use all the summer produce to make a vegetable loaded taco topped with a creamy avocado sauce.



    • 1 small zucchini, diced
    • 1 small summer squash, diced
    • 1/2 medium red onion, diced
    • 1 ear sweet corn, removed from cob
    • 1 cup cherry tomatoes, sliced in half
    • 1 medium red pepper, diced
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 2 teaspoons cumin
    • 1/4 teaspoon salt

    Avocado Cream

    • 1 ripe avocado
    • 1/3 cup full fat, plain greek yogurt
    • 1/4 cup minced cilantro
    • 1 tablespoon lime juice

    Everything Else

    • 8 corn tortillas
    • Feta or goat cheese
    • Extra cilantro


    1. Preheat oven to 400˚ F. Prepare all the vegetables as described and toss with olive oil, minced garlic, salt, and cumin. Roast until tender and lightly brown, 20 to 25 minutes.
    2. While vegetables are roasting, whip together avocado, greek yogurt, cilantro, and lime juice by hand or in a blender.
    3. To assemble tacos, warm up tortillas over an open flame or on a heated griddle. Assemble with roasted veggies, avocado cream, a sprinkle of feta or goat cheese, and cilantro.


    Recipe Notes

    Tips & Tricks: If you want a bit of protein, black beans or chickpeas would make an excellent addition to this meal!

    Stock up: get the pantry ingredients you will need: Avocado, Tortillas, Yogurt

    Nutrition: see the information.

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