Spicy Veggie Tacos

Summer is all about easy, healthy meals with fresh ingredients. These Spicy Veggie Tacos are bursting with so much flavor that you won’t even realize the meat and cheese are missing! They can be made outdoors on a grill or on a stove in a skillet. Feel free to customize the toppings by adding pico de gallo, avocado slices, cilantro or even pickled radishes.

Prep time: 10 mins
Cooking time: 15 mins

Makes 8

2 tablespoons coconut oil, divided
2 medium zucchini, sliced
8 ounces crimini mushrooms, sliced
½ medium red onion, sliced
3 cloves garlic, minced
1 teaspoon smoked paprika
1 medium jalapeño, sliced into rounds (seeds removed, if desired)
1 teaspoon sea salt
8 medium corn tortillas
½ cup cherry tomatoes, sliced
Hot sauce or salsa, optional

Add one tablespoon coconut oil to a skillet over medium-high heat.

Add the zucchini and let cook for 2–3 minutes, until zucchini is lightly browned on one side.

Flip zucchini, then brown the other side for an additional 2–3 minutes.

Remove zucchini from pan and set aside.

Add the remaining coconut oil to same pan.

Add the mushrooms, onions, garlic, paprika, jalapeño slices and salt. Cook for about 5–7 minutes, stirring frequently, or until the mushrooms and onions have become slightly tender, but not mushy.

Meanwhile, heat the corn tortillas in a separate pan over medium heat.

Once the fillings are ready, assemble the tacos. Lay the corn tortillas flat and divide the zucchini and mushroom mixtures among them. Top with fresh tomato and hot sauce or salsa, if desired.

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