Veggie Taco Tuesday? What do veggies and tacos have to do with each other? Well, I don’t know about your family but mine loves tacos. They could probably eat them almost every day. And why not? They have to be one of the most versatile foods on earth and even my pickiest eater will eat them at home when she can make them herself.
But what about the veggies? As summer is rolling towards us, many of us will be having gardens exploding with produce or access to a farmer’s market that is. Summer is usually when we find ourselves up to our ears in fruits and veggies because one or two plants decided to be the champion, or we may have accidentally overplanted. We did that the first year my husband planted his garden. A good friend helped him plant, and we ended up with beans and corn coming out of our ears. The kids were sick of seeing them for dinner.
Tacos make a creative and easy way to use up some of the fresh produce. Here is a good recipe to get you started on your garden taco journey.Print
- Olive oil
- 1 cup of roughly chopped zucchini or summer squash (1-2 zucchini or squash, depending on the size)
- 1/2 medium onion, chopped
- 1 garlic clove, chopped
- 1 large fresh mild green chile, seeds and stem discarded, chopped (optional)
- 1/2 fresh jalapeño pepper, seeds and stem discarded, minced (optional and can always add more for more heat)
- 1 small to medium tomato, chopped
- 4 corn tortillas (works best with soft tacos but you could substitute hard taco shells if that’s your preference)
- Shredded cheese of your choosing
- Taco seasoning (use your favorite)
- Heat one to two tablespoons of oil in a large sauté pan on medium high heat. Add your zucchini, onions, garlic, chiles, and jalapeño to the pan. Sprinkle with the taco seasoning and salt. Stir to coat the vegetables with oil and to make sure everybody is seasoned. Cook until all are lightly browned. Stir in the tomatoes and lower the heat to low.
- Heat your tortillas according to package directions. This softens them up and makes them pliable.
- Load those things up and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Now change this recipe up some. Roast some squash, sweet potatoes, corn, and zucchini for taco night or throw them on the grill. Heat your soft tacos on the grill and give them a charred flavor.
Fruit can also be a taco buddy. Grilled peaches, plums, apricots, or mangoes would be a sweet addition to your taco lineup. The possibilities are really, almost, endless and a little creativity goes a long way.
Now for those of you that simply cannot go without some meat, don’t. Add your favorite taco filing to these ideas and because of all the veggies, you’ll use less meat and save money.
I hope you enjoy your garden taco journey. Being creative in the kitchen is part of the fun. All this talk about tacos has made me want some, so I guess I know what I’ll be making tonight.