Summer wouldn’t be complete without having about 10 different recipes to use all the summer produce. These vegetarian tacos are a perfect kitchen sink meal. Load them up with all the vegetables- it’s a lovely evening summer meal.
In terms of the these tacos, the whole recipe is brought together with a delicious avocado cream and a sprinkle of feta. Want to go next-level? Try your hand at homemade tortillas. The flavor and texture is unmatched by their store-bought counterparts.
Vegetables: the more, the better
Every summer, it seems like I hit a time where I’m overflowing with produce. It’s a good problem to have but I start to feel overwhelmed. The countertops are barely visible under the endless amount of zucchini and tomatoes. I'm constantly thinking about what to make. I want to use everything before it goes to waste. Enter these vegetable loaded, vegetarian tacos.
Best of all, these tacos are just as good if you swap or change some of the produce. Don’t have peppers? No problem! Want to add mushrooms? Go for it! These are my lazy, add it all in tacos. It's rare that I've made this taco the same way twice. However, the recipe below is my favorite way to make them.
Ignore the Oven
The instructions for this recipe are not always summer friendly. When it’s 100˚ outside, the last thing I want to do is turn on the oven. This is where owning a grill and grill tray come in handy. Prep everything as normal but instead of roasting, place the pan on the grill and let the fire do the work. Watch closely and stir occasionally. The vegetables will develop a nice char and be tender.
Avocado Cream, the real star
While I love the roasted vegetables, this recipe is really brought together because of the avocado cream. Avocados are perfectly in season during the summer and I find a welcome relief to the heat. Look for avocados that are ripe and soft- they puree the best. This avocado cream is a solid use for those avocados that might have passed peak ripeness.
Also, if you’d like to make these tacos vegan, swap the yogurt for cashew cream. This works just as well and I promise, you probably won’t miss the yogurt!
Vegetarian Tacos: The Full Menu
While you can add beans to these tacos, I love to get my protein from the side dishes. As a result, I almost always have a rice/bean combo on the side and let the vegetables stand on their own. I've also been known to throw a taco party. This menu is a good start for that. Make a few salsas, have a couple of side dishes, and create a build-your-own taco bar with the grilled vegetables, cheese, and cream sauce.
Appetizer: Chips and Salsa! I love this Roasted Salsa Verde or you could try your hand at a fermented salsa.
Side: Toasted Garlic Rice and vegetarian refried black beans. You could also just make a simple batch of spiced black beans or cooked pinto beans.
Dessert: Horchata Ice Cream
Summer Vegetarian Tacos with Avocado Cream
The perfect summer recipe, these vegetarian tacos use all the summer produce to make a vegetable loaded taco topped with a creamy avocado sauce.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 4 1x
- Category: dinner
- Method: oven
- Cuisine: Mexican
- 1 small zucchini, diced
- 1 small summer squash, diced
- ½ 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 garlic cloves, minced
- 2 teaspoons ground cumin
- ¼ teaspoon sea salt
- 1 ripe avocado
- ⅓ cup full fat, plain greek yogurt
- ¼ cup minced cilantro
- 1 tablespoon lime juice
- 8 corn tortillas
- 2 ounces feta or goat cheese, crumbled
- Extra cilantro
- 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.
- While vegetables are roasting, whip together avocado, greek yogurt, cilantro, and lime juice by hand or in a blender.
- 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.
Tips & Tricks: If you want a bit of protein, black beans or chickpeas would make an excellent addition to this meal!
- Serving Size: 2 tacos each
- Calories: 325
- Sugar: 7.6
- Sodium: 195
- Fat: 17.7
- Carbohydrates: 13
- Fiber: 9.1
- Protein: 8.2
- Cholesterol: 3.2
Keywords: vegetarian tacos, summer tacos, avocado cream
Savory Simple says
These look amazing! The avocado cream and feta are making my mouth water.
[email protected] FoodFitnessFreshAir says
Sign me up for this taco off of a food truck. These, I'm sure, are delish. I'm always dreaming about what I would include on my food truck if I opened one up. I've had a million ideas, but right now I'm thinking tacos, FroYo, and summer rolls....strange combo, but great summer eats.
Love everything about these tacos!
sarah kieffer says
My driveway is still available!! 🙂
These look incredible. You have so many good food combinations up your sleeve.
If you had a food truck, I wouldn't leave its side. The amount I would eat would probably pay for the truck itself!
oh, girl. I would totally buy three of these from your taco truck. although pizza sounds equally good. will you bring it to Nashville? ....
Becky (Becky Bakes) says
These look absolutely gorgeous and delicious! I'm curious what brand of corn tortilla you buy. Do you have a favorite?
I actually started making my own a couple months ago and can't go back to store-bought. This is the recipe I use (and they are really easy to make once you get the hang of it!):
Becky (Becky Bakes) says
Thanks!! I knew they looked better than a typical tortilla. Can't wait to try them:-)
Bev @ Bev Cooks says
Uh, just completely died.
Oh mama... I'd SO buy a ton of these tacos from your food truck!! Truth be told, I sometimes fantasize about dropping everything and opening up a food truck that sells cupcakes 😉
Who doesn't love tacos? I could eat them practically every day. 🙂 That avocado cream sounds wonderful!
The Fig Tree says
Love everything about these! Roasted veggies with cumin, feta and avocado = pure heaven!
Erika - The Teenage Taste says
Oh my goshhhhh, these look amazing! I didn't think I could drool over something healthy, but I am! Bookmarking!
Vogue Vegetarian says
I was so inspired by these (and the fact I have an overflowing refrigerator full of veggies that need to be used), that I made them for lunch already! They are awesome! I had all the ingredients except the summer squash so I just used an extra zucchini. I was so excited to eat them that I forgot the feta-Dang it! But I cut double the veggies so I can roast more tonight for dinner. Super yummy, thanks!
You take the most mouthwatering photos!
Erin, I think these are my favorite of yours! And that tea towel.. swoon! Beautiful on all fronts.
Oh. My. Goodness.
I'm not a vegetarian....but this...oh this looks incredible. Making this weekend for SURE!
Michelle K. Martin says
lovely lovely photos and tacos! I've been eating a version of this pretty much 2-3 times a week. So delicious and easy!
yummo!! When im too lazy to make or buy taco shells, pretty much all of your fillings and toppings go amazing smooshed into a baked sweet potato, and i cant wait to try this one!
wow, they look so tempting, and the photos are amazing 🙂
Yum! I just made these, accompanied by The Pioneer Woman's Grilled Corn Guacamole and margaritas. Delectable and such as great way to take advantage of summer vegetables!
Brooke (CrackersontheCouch) says
These are beautiful! Do you make your own tortillas or do you have a brand you like?
Megan Carroll says
I can eat tacos every night of the week... looks like I will de doing these tomorrow!
I just made this today and it was SOOOOOOOOO good. You didn't mention where the 1/4 tsp of salt went. I added it to the veggies. But I also had to add salt to the avocado cream sauce (my sauce ended up having a very overpowering lime flavor. which also, is it lime or lemon you use? ingredient list says lime, but instructions say lemon).
ANYWAY, once everything was put together, it was DELICIOUS!!!!!
i use lime in mine and it never seemed overpowering to me 🙂
They are delicious! I bulked out the recipe so it would last me a few days so had diced peppers, sweetcorn, red onions, courgette, aubergine, mushrooms, tomatoes and also black eyes beans and pinto beans. Delicious!
The Housewife says
Thank you!!!! I hadn't ever thought to grill veggies like this for tacos...and the avocado sauce is a new idea too. I have to try these!
Roasted vegetables are so fun to make and delicious to eat! I just recently made roasted vegetable tacos and loved them but I didn't make an awesome avocado cream sauce. Next time I make tacos, I'm so making the avocado sauce! Looks great!
This was delicious. I added cayenne, b/c that's how I roll. I also had mushrooms I needed to use up. Yummy and easy! The veggies did take a bit of time to chop, but no problem on a Sunday night!
Barb Clark says
I made this for lunch today and thought it was great-I prepped all the chopping yesterday and then just had to put in oven to roast. It is a very colorful recipe and tasty. I added some more salt to the Avocado sauce and lime juice (fresh)~I made some black beans for a side....It really is my most favorite recipe of the week!!!
I tend to be a little light handed on the salt but I'm glad it turned out well for you!
Diana @ Eating Made Easy says
These tacos look amazing! I have a similar recipe that's in regular rotation! Thanks for this.
janie g says
I'm so glad I found this recipe on pinterest. It's truly deliciously simple and healthy! I baked some salmon and added that to the tacos, topped it with the roasted veggies, avocado cream sauce & cilantro + some monterrey jack cheese! It was HEAVEN! Thank you! It's a keeper 🙂
This recipe is awesome. I usually make this when I have a bunch of leftover veggies in my fridge that I'm not sure what to do with. I also make sure to put in some diced jalapenos b/c I love my food to be spicy.
The avocado sauce is great! I just wish there was a good way to save the sauce (without it turning brown after a day). I can't seem to figure out how to save avocado (I've tried so many different methods!)
In any case, awesome recipe, simple quick and healthy. My favorite kind!! 🙂
I made these last night and have some leftover. They're delish!! The avocado creama (I like calling it that for some reason) was so refreshing. I used my food processor to chop all the veggies except for the corn. So easy!
I very rarely comment on blogs, but these were incredible. I doubled the recipe, hoping to have leftovers for lunch, and we ate everything! Even my four year old who basically won't eat anything that isn't tan. Amazing.
Linda J Solomon says
What great recipes, I look forward to preparing them as soon as I have all ingredients. Thank you, Linda
Maria Tadic says
Ok soooo I've just looked at like 15 of your recipes. I think you should have a food truck! And make all your recipes and just come to northern VA. I'd be a customer everyday! Serious!
Forgot the corn.. but taste pretty good.
Thank you so much for this recipe - it was amazing (like everything I've tried from you)! Even my kids loved it (all three of them) - no one even complained at the zucchini in there! I did saute instead of roast because I was worried the veggies wouldn't get soft enough, but I used the same amount of oil so it was just as healthy. Everyone agreed this should move its way into our regular rotation. Thanks!
Let me just say, these are delicious!!! I found your recipe through google and soon as I read the title I wanted to go home and make them. They came out so good!!! I added shrimp to mine as well. Thanks for this recipe, I will be officially looking for more great recipes from you. Keep up the good work:)
Alison @SassyMomChicago says
Yum! Love tacos and using all veggies is such a great idea. I featured your recipe in my weekly meal plan and shared with my readers. Would love for you to join our Real Food Recipe Link Up http://www.sassymomsinthecity.com/real-food-recipe-round-up-weekly-meal-plan-june-22/
I loved these pictures, New York is filled with gems it would take you forever to see them all!
Thanks for the post!
Shannon Butler says
I know this is an older recipe, but it's new to us - we're up to having it twice a week for dinner. THANK YOU!
Looks absolutely delicious and mouthwatering!
Rebecca | DisplacedHousewife says
These are gorgeous and look amazing!! xx
Barbara (BarbB) says
They look absolutely delicious. Thanks for sharing an older recipe.
Jennifer @ Delicious Everyday says
You are absolutely right, you can never have enough taco recipes 🙂
And of course, roasted veggies - who would say no to a fragrant, slightly charred veggie mix, right?
Sally K says
Can you come to my house and make me some? In all seriousness, why have I never thought of Avocado cream? Protein and good fats all in one. Genius! X
Ella Slater says
Oh my, I will definitely be making these. They look absolutely TO DIE FOR. I am simply in love with your recipes!
These look so good! I could probably put that avacado cream over anything! 🙂
Love how bright and fresh these look!!
If ever I saw a book totally dedicated to vegetarian taco recipes, I'd buy it regardless of its price. I haven't had tacos in two weeks and I swear my brain is down, I need them.
mrs spock says
We made these tonight and they were delicious! My kids even liked them.
I am making these as soon as possible. I have a recipe for 'refried' beans in the pressure cooker that would go really well with it. I foresee this being my office lunch often as well.
These are so delicious! The avocado cream really makes the dish.
Avocado is my passion. Thanks for this recipe. It’s awesome tasty and healthy. Even my husband loves it 🙂
erika Johnson says
Made these with produce from our garden. Absolutely delish! Added some jalapenos, carrots, and shrimp. Will definately put these in rotation.
Tried it and it is so easy to make and delicious.
Thank you for sharing the recipe =)
Jill Roberts @ WellnessGeeky says
Wow...this summer vegetarian tacos with avocado cream recipe is incredible and yummy! Are they gluten-free? I prefer avocado cuz it is rich in several B vitamins and vitamin K, with good content of vitamin C, vitamin E and potassium.Thanks for sharing!
This was great! thanks for the recipe!
Zach Davis @ The Sleep Holic says
Wow this is amazing. Finally got to try this last night and my wife loved it. I love avocado because it is rich in vitamins and potassium.Thanks Erin for sharing! 😉
Delicious! Perfect for summer dinners and contemplating as addition to breakfast burrito.
Kara Mathys @Wellnessgrit says
Absolutely love your creative idea with summer vegetarian tacos! Can I post it on my blog? Thanks for sharing!
Cindy Smith says
I’ve used this recipe on a regular basis for years at this point. On my husband’s birthday I’m falling back on these, I know everyone will love them. Thanks for your recipe!
Susan Dubose says
Love this taco recipe so much, Leah!! I eat a ton of tacos and roast a ton of vegetables, and not to mention I love avocados! This is pretty much the perfect recipe for me! I can’t wait to make these ?
Scarlet at Family Focus Blog says
I love veggies and love tacos so this is an automatic winner! Perfect for Meatless mondays. Pinning now.
[email protected] says
They were delicious! I enjoyed them. I will definitely make this again trying different vegetables.
I just made this. It was actually the first meal I have made following instructions. My sister and I love it!
Sophie Anderson says
They were delicious! I enjoyed them. I will definitely make this again trying different vegetables.Thanks for sharing!
I made these for dinner tonight….delicious! My one year old boy couldn’t get enough of the pickled onions. Ha!
Absolutely fabulous! My family isn’t vegetarian, but everyone loved these! Thanks!
Sandra Allen says
The weird thing is; this amazing recipe was introduced to me by a younger cousin a while back, and I must say I have enjoyed it since then. I am not a vegetarian but I plan to keep that going. Thanks for the wonderful recipe and reminder.
First time I made it was for a couple vegetarian friends who came over for lunch + my wife. I made myself chicken and chorizo tacos and wouldn’t go near these. They loved it so much that my wife begged me to make it again (and again and again).
I didn’t feel like cooking two meals so I decided to give them a try and they were amazing. Didn’t even miss the meat.
Now I make these at least once a month, the recipe always slightly different based on what looks good. In the winter, I’ve swapped out the squash for diced sweet potatoes. But It’s always loosely based off this.
I’m also a flexitarian now, eating red meat and pork no more than once a week and this recipe gave me the courage to believe I could do it and not miss meat.