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.
Dessert: Horchata Ice 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.
- 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 garlic cloves, minced
- 2 teaspoons ground cumin
- 1/4 teaspoon sea salt
- 1 ripe avocado
- 1/3 cup full fat, plain greek yogurt
- 1/4 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